I just made a batch of Valencay. It took six days for the bloom to cover the cheese. What do I do now to further ripen the cheese? I'm assuming I don't leave it in the initial ripening environment-52 degrees and 85-90% humidity. That's something I have done and it caused major slipskin. So I think I need to lower the humidity. Should I also wrap the cheeses in cheese paper when ripening them further?