No, wrap your camembert and leave it in the fridge to mature.
Scrape off the brown mould, the white mould should take over and cover the cheese. Don't salt the cheese as it may prevent the white mould from growing.
Essentially, the warmer the camembert the faster the mould grows. Try taking your camembert out of the fridge and put it on your kitchen bench for example.
This can happen sometimes. It is important to remove the blue mould as soon as they appear on the cheese. Otherwise, once they start growing, it's almost impossible to remove. You can do this by just picking off the blue spots. By removing the blue spots at the beginning, the white mould should take over and cover the cheese.