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 &quot;camebert cheese culture&quot; 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.