Ripening chaource

[Seattle Slim]

In another thread iratherfly suggested ripening chaource in boxes with plastic wrap on top. I didn't take his advice and ripened a batch of chaource in wrapping paper. The originally very nice white rind died. Now I am following his advice. I have some Lintel chaource boxes and I am ripening the chaource in them with plastic wrap on top (small holes in the wrap). So far no problems.  I am wondering why the wrapping paper doesn't work with chaource. Any ideas?