Huh, that was probably me... I have a long history of bad-mouthing paper around here. I think that a few hobby cheesemaking manuals/kits out there are telling people to wrap their cheese as soon as they see bloom. People take this misguided instruction very seriously, wrap prematurely and kill their otherwise successful cheese. Some of these instructions also fail to mention taking the cheese out of the aging container once it is wrapped.
So a few words about paper for anyone having issues with it (or issues with cheese that as wrapped in it...)
Don't get me wrong, I have 6 types of wrapping paper in a box here. I think it's fantastic for the preservation and maturation of stable cheese past the affinage stage, or for packing a slice at a cheese shop; but paper is no cheese cave and should not be used as an affinage accessory. It works particularly badly if used in combination with an aging container. It's either one or the other, not both.
Paper produce breathable micro-climate so it keeps the cheese at 90% RH when it is refrigerated at normal 50%-75% RH environment of . If one puts the wrapped cheese it in a container that is already 85%-90% RH, then the paper will lock the cheese in a 100% RH environment. Anything above 100% turns into water beads. Surface saturated => PC growth inhibited => Geo growth goes uncontrolled through the roof => accelerated proteolysis due to Geo growth causes bitterness and ammonia to appear just under the rind => the under-rind liquifies, causing possible slip skin condition => dry mold such as PC on the rind recedes => surface flora dies as rind suffocates => cheese aging ceases. The result? Cheese with slip skin, bitter flavor an liquified/soft under-rind area, under-aged center is sour, flaky, and brittle. It's stinky, but not a good stinky.
Paper does work better when it is applied onto stable cheese and kept in a breathing box (such as wooden Camembert box) or a purpose-made cheese box with vents (such as the ones often used for Crottin, Brillat Savarin, Cabécou and others).
Even then, which is the right paper to use? There is no "one-paper-fits-all" here. Blue, bloomy, washed, harder cheese, moist or dry, or cheese that was already sliced all require different wrapping materials. The choices are endless: cellophane, foil, crystal paper, kraft paper, polypropylene, hydrophobic paper, wax and parchment in a variety of layered arrangements, thickness and perforation patterns are made for very specific results with specific cheeses. It takes a bit of experimentation to find the best thing that works for YOUR cheese, the way YOU make it, in YOUR aging environment (by "you" I mean anyone of course).
I personally achieve the best results with perforated cellophane for bloomies, foil for blues. For everything else I use this French made wrap called Expeco; a two-layer paper; one layer is extruded perforated polypropylene and the other is kraft paper that has hydrophobic coating on the side that doesn't touch the cheese. This paper is reversible too, each side is better for different types of cheese.