Valencay - Good Bloom, Ripening Climate?

[Seattle Slim]

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?

[bbracken677]

If they follow the same pattern as camembert, you would lower the temp to 41-43F and 85% RH

[hoeklijn]

Just search on Valencay, there are some pretty good threats about it...