Ryan, good point on white mold cheeses stop ripening once cut, that's what I've heard, forgot that.
To be fair even after 1 month in our fridge, I didn't notice any over-ripening, then I didn't open it until tonight. The reason for not opening it for 1 month was that lots of other cheeses to eat
So if it is true that it stops aging once cut, what is the shelf life of cut brie wedges, there must be some, and what's the cause?
Second, Camembert's as smaller are sold uncut, so they must continue to ripen, thus what is their store shelf life?
Lastly, I think the cold store and household fridge storage temperatures significantly reduce ripening.
PS: The middle pate was definitely softer and oozed out more than the edge pate.
PPS: Why are Brie's and Camembert's similar thickness, it must have something to do with the way and time it takes the cheeses to ripen from the surface in.