When my parents returned from a 6-year stint in France, they brought with them a peculiar French habit; they would feel the Camembert in the market (or store) for ripeness. "Just like a fruit" as they would explain. "Some people like their fruits hard and tangy, other like them overly-sweet, and mushy, but most like them ripe spot-on. So it the deal with Camemberts". In other words, the spot-on point for Camembert is not the part where the mass of cheese is dense and mild flavored, or the point where it's so ripe that the inside is just a goo with slip-on skin of rind. The spot-on point is right in between, when the outer third is still visibly dense, white and mild, and the remaining 2/3 core of the cheese is this nice creamy tang. ...and it feels just like ripe fruit when you slightly squeeze it to figure out the texture.
But as it also often happens with fruits, you can't seem to find a really nice one that is ripe and ready to eat so you end up buying unripe fruit and wait a few days. Coming home from school, I would often find a Camembert on top of the fridge, just waiting there for the right squeeze. Usually not more than 3-5 days at an average 70F temperature. Sometimes if it was too hot, it would be in the fridge for up to 7 days. (top shelf - not as cold)
So the short answer to your question - yes.
- A word of advice; get some cheese paper instead of cellophane. It breathes but keeps enough humidity in to do its job.
- Also ...just as with fruits (again), don't open, munch and attempt to further ripen.
- If the cheese is fairly soft at room temperature, don't ripen any more. It will get mushy and too strong and perhaps the smells of Ammonia.