CH I used to wrap in plastic wrap, but I found that that was retaining moisture and my brie's especially were going off from the middle out every time. So now I am wrapping in silicone baking paper and then alfoil. I unwrapped last week and found the silicone paper damp, so replaced and rewrapped.
RRR I too have never tried this cheese, so I am unsure what I am shooting for also, but then I am finding that most homemade cheese is quite different from the "store bought" variety, so I am learning not to rely on them as a guide to flavour and texture.
I am also wondering if I need to have a constant air flow/exchange when ripening. I put them in a closed tupperware container with a water bath for the extra moisture, and I am wondering if the confined closed area is retaining the ammonia gasses, and well as the small esky that I use to ripen further. I am still experiementing, but with summer now in full swing, I will probably be leaving trialling again until winter. That is unless I am able to set up a better cave.
Pleased that your are turning out, and interested in how you have been storing them?