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Well I jumped in to try to get the salt balanced out in my brie making. First one had great flavor, looked good, but too salty.

Second brie I only used about a teaspoon of salt to rub on the outside, as opposed to the tablespoon and a half I put on the first.

The first brie developed a strong odor at about the 5 day mark that lasted for a few days then went away. It developed a thick coating of white mold.

The second developed a strong odor at about day 5 that hasn't gone away (it's day 12 now) and the coating of mold is very thin.

Could all this be due to the different level of salt?

Type of milk, Culture, temp could affect it.

That's a tough one. I tried to keep all the variables the same within reasonable limits. Milk was same kind from same supplier, cultures were the same.

One thing that was different was aging it in a closed, dark ice chest to regulate the temperature, rather than out in the light in a cool room.