Very envious of you going for Cambozola, I should try as well, recipe here
On Camembert, I agree that you could age longer at colder temperatures, but from the research I've done
, others don't take that long:
None of them are talking about 8-10 weeks, but to be fair those guides are probably using unpasteurized milk and the aging process appears to be very temperature and probably a bunch of other criteria dependant. So in summary the question is after mold blossom, should they be aged warm and fast, or cool and slow, or cold and very slowly?
Guess we are all finding out as we open our cheeses and thus get a bigger data base of each others results
My problem is 1) no wrapping papers (some on order) thus hard to get humidity right for long term for such a small humidity sensitive cheese, and 2) no good cheese cave, I'm currently back to Igloo picnic cooler.