Update on the ash brie. In another thread LB advised that for a triple cream brie, it should ripen for 10 weeks, so I decided that I would do that. Decided to cut one and while I was really happy with the development of the paste, I was disappointed to find that the exterior rind had dried out to around a depth of 1/4 inch into the cheese? I used the correct perforated papers for wrapping, so obviously they have allowed for too much moisture to be transfered. So when ripening for this length of time are there other methods/ways to wrap them so they don't dry out.
Pics don't show it well, but the outside rind is hard and brittle. The center is lovely and soft and creamy, and I am happy with the flavour of the cheese, just the rind is a disappointment. Had a feel of the remaining wheel, and it seems to be the same. The edge seems hard, and the center feels just a little softer.
Any advice would be much appreciated.