HI Penny, Just trying to find where I say 8 DegC - sorry that might be a mistype - I can't type
Here is my ripening schedule
Day 0 - approx 5-7 day in my Cave @ approx 12-14 Deg C . the thermostat is only internal in the fridge so it's around that. The thing I am waiting for is for the PC to cover the cheese in a fine white 'Peach Like' fuzz. Now this isn't a full on matt covering so don't let it wait too long. Also at this stage I flip and wipe out the ripening containers once a day.
Day 5-7 (when ever the fuzz layer is complete) I move them into the 4 DegC fridge. In here I turn and wipe out the containers every OTHER Day and give them a little pet down - makes a nice flat layer in the end product. They are in this for 6-8 weeks - now this is totally dependant on the desired firmness. At 6 weeks there is still a little firm layer in the middle - I like that, some don't. At 8 weeks they should be the same consistency all the way through.
I don't tend to wrap mine because my lovely wife lets me use a shelf for my cheese in the house fridge. But, that said, I wrap them if I'm giving as gifts or sharing at work - looks real neat
. If you want to wrap them, use a proper cheese wrap. If you use a 'cling' plastic wrap they sweat and get a funky smell real quick. You could use greaseproof (baking paper) for short periods I should think.
I have kept these going out 10-11 weeks - but they are real gooey by then and past their best -but some might like it like that.
Hope this is useful.
-- Mal