So what happens if???

[MacGruff]

I have had great luck with my bloomy rind cheeses including Bries and Camembert style cheeses. All of their recipes tell you to start aging the cheese at one temp/humidity level and then finish them at a different temp/humidity level. What I am wondering about is what happens if you wrap the young cheese in the breathable paper when its time, but DO NOT move it to the other temp/humidity. Has anyone done this and if so what were the results?

[Bantams]

It will ripen much too quickly on the outer portion (while the inside stays very firm), and it will very ammoniated. 

[mikekchar]

Yes, that's been my experience.  You want warmer temperatures to get the mold growing well and getting good coverage.  This will mean that the cheese will age evenly from every direction.  But if you leave it like that, the mold will produce ammonia more quickly than it can get absorbed by the cheese and it will have a solid center with a liquid, ammoniated outside.  By cooling it down, you slow down the mold growth.  This will slow down the ammonia production, which will allow the cheese to absorb it fully to the center.  Then you'll have a nice evenly ripened cheese.

[MacGruff]

Thanks for the information folks. I guess that's an experiment i will NOT perform!    8)