Camembert Questions

[salty_curd]

Here is my first camembert experiment with a couple of questions!

I decided to make camembert but did not have P. candidum. Apparently, rubbing store-bought camembert works as well, so I gave this a try.
I made four small cheeses of which:

- Two went in a "cheese cave" at 10-12C and 85% RH. They bloomed at roughly 6 days and were well covered at 10 days. I then moved them to the fridge. Question 1: Does the humidity in the box (in the fridge) need to be kept up? If so, do you have any suggestions for increasing humidity?

- Two went into the fridge since my "cave" was pretty full. They did not bloom. They look a little soulless. I am wondering whether they are having any fun.  So, when my first two went into the fridge, I put these two into the cave (today). It felt a little like giving the younger children their siblings' bedrooms when the latter head off to college Question 2: Is there something else fun that I could do with these? Is it too late to begin washing them with briny-port? Any other ideas?

Cheerse,
Salty Curd

[Bantams]

After the Camembert is fully covered with mold, wrap it in breathable cheese paper (specifically for ripening bloomy rinded cheeses) then move to a fridge of about 45 degrees. Humidity shouldn't matter. 
The ones that didn't bloom probably dried out excessively. I would definitely try doing a washed rind with them since a bloomy rind is likely a lost cause at this point.

[SOSEATTLE]

I do a lot of bloomy rind cheeses and use a small wine cooler with a ripening box. In my situation I find things work better if the humidity is kept up. The put a damp paper towel on the bottom of the ripening box and then a rack with a mat that I place the cheeses to allow better air circulation around the cheeses. I keep the ripening box loosely closed, but do regularly open the box, pat down the surface mold, and flip the cheeses. I personally don't use wrapping paper at all, but can be used to keep humidity around the cheese.


Susan