I split the wheel in half so I have two half height wheels. One is going to my son.
Most of the time it was vacuum bagged. I noticed some weepage so it went open air for the last three weeks. The temp was around 55 and RH 70-80% depending on how much other cheese was there. I guess I have some geo from a Camembert make. My Caerphillys get the same rind.
Heat tolerance is something that must be maintained. It's getting tougher as I approach the double nickel. Having a son who regularly uses 1,000,000+ Scoville sauces keeps me motivated.
Thanks for the interest and the cheeses.