I wrapped my first ever Camembert yesterday. After a couple of weeks in a bar fridge at 12C it had a nice coating that I patted down before wrapping. This afternoon when I checked on it there seemed to be a thin layer of moisture underneath the wrapper. Is this a problem? If so how do I fix it?
Also, once wrapped is it best to keep it in a cooler fridge? Or keep it at the 12C?