Hey, so after volunteering on a farm this summer that made fresh goat cheese, I was inspired to come home and try some cheesemaking of my own. Here are a couple in progress photos of my very first cheese, camembert! things seem to be going fine, the mold is pure white and doesn't seem contaminated, so I hope it looks OK?
My main question, however, is whether or not I MUST wrap this in a cheese film/plastic to age it, and if there are alternatives (cheesecloth?) or if I can leave it out in it's cave for the rest of it's aging time.