Hi Necol,
I wrap all my bloomy rind cheeses (including ones covered in ash) after the white molds completely cover the cheese. The cheeses I just made took 13 days to get to that point. They took about 22 days from date of manufacture. So yes, they matured a little faster than normal, but that's normal for mine and so I always check a week early. My cave has been averaging a temp of 52 degrees and the humidity has between 80 and 90%. I keep them isolated in their own ripening box within my cheese cave, so the humidity in their mini cave is controlled separately from the main cave. I remove excess moisture from their box the first few days and after that they just need to be flipped daily. Once they are wrapped they they leave their mini cave and join the other cheeses in the big cave until they are ripe.
Also, if you are using G. candidum along with P. candidum, the first white mold to appear is G. candidum. It's shorter and harder to see ( at least it is for me, my eyes aren't so good). A few days after that P. Candidum will start appear. It's longer and easy to see. Don't wrap until P. Candidum covers the cheese. In your case, as you are using ash, it will be easy to see the development of the white molds.
Happy thoughts,
Anut