I have 4 camembert that are 9 days old. They have a nice covering of p.candidum and geo (well I used both of those in my recipe, but don't know how to distinguish them visuallly-it is primarily a white, fluffy covering, with a little of that yellowish, harder one, looks like a cam!) and I am pretty sure it is time to wrap them and put them in the fridge. Just a couple of questions:
1. Should I keep them in their container while in the regular fridge? Should the humidity still be 90-95% in their container?
2. Most important question, what can I wrap them in that IS NOT cheese paper? I am in Italy, and don't know where to buy it, and need to wrap ASAP (I think), could I ask for the paper they wrap cheese/salumi in when you buy it cut at the market/shop? Otherwise, could I use some kind of cloth (like the one the "Rustique" camembert is usually wrapped in?
3. As far as the "patting down" of the molds, do I continue to do this, or will the colder temp alone keep them in check?
4. Do I continue to turn them everyday even after wrapping, and if so, do I unwrap, turn and re-wrap?
I am slightly paranoid due to all the slip skin and liquidation problems I have seen in other posts, and am hoping to learn from all of your mistakes, and have a great outcome, so please share your knowledge and insight!!