Great thread--thanks for posting. I'm going to be making a number of little Caerphillies this coming weekend, and now I think one of them will not make it into the cave. I think it will have to go into an aging box, rather than sitting out on its own, though, as my ambient humidity can get pretty low and it will be a relatively small cheese.
As a side note, the wife almost fired me after my first Camembert crop started smelling like a dry p-trap...because of my inexperience, I hoped it was just a stage and we kept them for a while before they were taken out.