Ooops sorry, I missed your post back.
Refrigerate between 4°C and 10°C. That would be fine. You want to slow down the development but you don't want to freeze the cheese. You must keep it alive and breathing happily.
If left long enough in the fridge - yes, the inside will ripen. That's normal Camembert. If you are talking about the cheese with the slip skin, then probably not a good idea because the skin area will be full of ammonia. Many times if you have slip skin the rind no longer develops the inside through this big layer of ammonia and air so the inside won't develop.