I didn’t spot that. It’s pretty unlikely to be any soft cheese, really, at that age - and ‘white chalky film’ sounds like it might be whey/salt rather than the characteristic white Penicillium camemberti - Wikipedia rind of Brie/Camembert.
I’m guessing it might be Limberger since as it ages, it gets a chalky appearance. It also stinks badly like stinky feet…lol!!
n its first month, the cheese is firmer and crumblier, similar to the texture of feta cheese. After about six weeks, the cheese becomes softer along the edges but is still firm on the inside and can be described as salty and chalky. After two months of its life, it is mostly creamy and much smoother. Once it reaches three months, the cheese produces its notorious smell because of the bacterium used to ferment Limburger cheese and many other smear-ripened cheeses.[3] This is Brevibacterium linens, the same one found on human skin that is partially responsible for body odor and particularly foot odor.[1]