Nah dont take my approach as the right way of doing things,
I just did it because I decided to switch my cheese fridge a bit higher (Its getting really hot and its not even summer yet) because I dont want it working 24\7 to maintain 10-12c,
Most recipies call to ripen at 50f for 90 days and switch to 40f when its "ready".
I suspect it wont make it to 40f if you know what I mean
I couldnt find any notes about the optimal growing temp of PR and whether high temp might make it go to overload mode like with PC , My main goal was to retard further bluing (hense limiting oxygen) while still allowing it to go on maturing.
already tasted and smelled damn good when checked for veining with an apple corer... amm sorry Proffesional cheese tester.