The hit-or-miss nature of soft cheese

I've bought lots of brie and camembert, frequently for social functions where I prep a cheeseboard with a selection of crackers. However, some days the brie is nowhere as gooey as it ought to be, with a crumbly sour feta-like heart, other days it is amazing. Same goes for camembert - the Le Rustique wheel was almost damp to the touch and its core was utterly liquid. What gives? Why is it so inconsistent? Any way to ensure it's always soft?

Thanks :-)

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