What Cheese Culture is best to use in making Camembert cheese?

I can see why! Let's do a round up:

• Rikki Carroll recommends Flora Danica, Penicillium Candidum, and Geotrichum Candidum
• Gavin Webber recommends Mesophilic direct set culture, plus Penicillium Candidum
• Curd Nerd recommends Flora Danica and Penicillium Candidum
• Country Brewer recommends "camebert cheese culture" which doesn't help at all
• Food52 recommends either Flora Danica or Mesophilic culture, and Penicillium

Given the above, I'd tend to go with Flora Danica and Penicillium Candidum, at least for a first try. At least the amounts seem to be consistent: 1/4 and 1/8 teaspoon, respectively. According to Carroll, the Geotrichum helps give the Camembert a thick, fuzzy white rind, so use it too if you can get it.

Caveat: I haven't made this cheese myself, and my friends who have aren't available for questions this weekend.