This is my first time making Meunster. I put the cheese in a ripening bag yesterday. Today there is a small amount of whey at the bottom, perhaps half a teaspoon. Do you suggest I remove it? Also do you know how critical 60 degree temperature is for first two weeks? I can easily store it at 50% or 70% but 60% is difficult as I do not think even my mini-frig will go to 60% unless I leave the door cracked open. Do you suggest re-misting surface of cheese with b. linens at any point and how long is the b. linens in my atomizer good for. Sorry there are a lot of questions here but anything you can share is appreciated - Bob