I finally have decent mould coverage on my first Cams and so am going to wrap them today. What I am unsure about is how to store them whilst ripening them.
I was recently given a Cam from a cheesemaking workshop I attended (which finally gave me the courage to try my own hand at it!) and was told to leave this Cam in the fridge for a week or so before eating to allow it to finish ripening. We ate this one at 5 weeks but I found the skin very dry and it looked like the mould had died in patches. That cheese was wrapped in aluminium foil and stored in my fridge which is at 3 - 5 C at the moment.
I am concerned that it dried out in my fridge and obviously don't want the same happening to my precious first-borne. So should I put my wrapped cheeses in a container or something to stop them from drying out in the fridge whilst they age?
Any thoughts would be appreciated. Thanks.