Salvaged blue

[mtncheesemaker]

Here is a sheep blue that was headed south. I made it 25 April and within a couple a weeks it was developing slipskin. Too much humidity and my cold room was warming up before I got a fridge set up with an external thermometer.
So, I decided to wrap it in parchment paper and put it in the regular refrigerator. Forgot about it until tonight; I opened it and was pleasantly surprised. It has dried out, is quite sharp and very blue tasting.
Wonder if this would salvage a camembert with the same problem?

[Gina]

Congratulations - it's very pretty.