How long should I ripen a lactic-set bloomy-rind for? Made with cow's milk. I have one that I ripened in the "warm" fridge for about 10 days I suppose, to develop a nice white bloom, then wrapped in cheese wrap and placed in a normal fridge, maybe another 10 days so far. I'm not very familiar with this type - eating or making - so I'm not much sure what to expect. I imagine the paste won't soften in the same manner as a rennet-set brie or cam, right? Wondering what signs, if any, to look for. Thanks!