Camembert getting damp after wrapping

[Jules]

Hi all,
I was wondering if anyone has any tips for storing camembert after the mold has covered the surface?
The last couple of batches I made, I wrapped in Mad Millies' while cheese wrap and stored in a normal fridge, either in a separate container or just in the fridge itself. Both times, after about 2 weeks, the cheese seems to be getting damp under the wrapping paper and the surface is developing brownish patches (I haven't had the forethought to take any pictures, sorry). When this last happened, they were still firm in the centre, but runny around the edges.
I made another batch of four camemberts last week and don't want the same thing to happen again. Am I just leaving them too long or is there a way to store them that will prevent this?
Thanks,
Jules

[Dorchestercheese]

Mine gets softest on the edges but never runny. If you feel its getting to wet open up the package a bit and let it dry out a bit.  Refrigerator will dry anything out quickly.

[Jules]

Thanks. I will aim to keep a close eye on them.
Are there any ways to stop them getting wet in the first place? How do you store yours?
They got runny because I aged it in the cave for a week or two which turned out to be too warm. Still a good cheese, but aged a little too quick.

[Andrew Marshallsay]

I often don't wrap my Camemberts at all, I just leave them in the aging container - a plastic container with a rack in the bottom. You could try that or, if you do want to wrap them, you could try leaving them longer before wrapping.

[Jules]

Thanks, Andrew. They are currently in an ageing container like the one you describe. Do you end up with a thick layer of surface mold through not wrapping them?

[Andrew Marshallsay]

Do you end up with a thick layer of surface mold through not wrapping them?

No, not that I have noticed. I seem to recall that there have been other Camembert makers contributing to the forum who do the same.

[SOSEATTLE]

I also store my bloomy rind cheese in the aging container and pat down the surface mold as needed to keep it under control.

Susan

[Gregore]

I suggest that next time it happens  un wrap them and air them out a little in the cave for 1 hr  or so then rewrap.

Whats happening is the cheese is producing moisture faster than the paper can get rid of it.  I can't help on the why.

[Jules]

Thanks for the tips everyone. As I have four currently ageing, I will try both methods: wrapping some and leaving the others in the ripening container to see how they differ in terms of how damp they get.

[Gürkan Yeniçeri]

Your wraps might not have any micro perforations to release the moisture.

I also leave them in the aging containers in my normal fridge till I eat them.