I currently can (and do!) make a very yummy goat-milk chaource. It has a very firm pâte and a very nice flavor. I age it for 2 weeks at ~50° on a rack placed over an open container of water.
However, I was wondering whether it'd be possible make this cheese closer to having a brie/camembert-style soft pâte. What would I need to change to achieve this? I would consider wrapping the cheeses as soon as the rind develops and putting them back in, but from the forum it sounds like the general consensus is that wrapping is a terrible idea.
Here's a cheese that's somewhat similar to what I'm talking about: http://www.cowgirlcreamery.com/prodinfo.asp?number=INVERNESS.
Basically, I want the inside to get runnier instead of firmer as it ages.
Here's how my chaources look right now: