Airtight aging?

[headcheese]

Will cams ripen in the fridge OK in an airtight container?  The smell can be a bit much whenever I open the fridge door so I bought these cute Tupperware like containers at Ikea, cheap.  They are each a perfect size for an individual cam.  This also allows me to place a small piece of moistened paper towel in with it to keep RH higher.  Sound OK?

[smilingcalico]

The container should not be too tight around the cheese. Can you lift it out with your fingers or have to flip it out? The paper towel should also not be touching the cheese. I generally just allow my containers to develop condensation, keeping it in check by wiping down and draining for the first few days. Also, I keep the Camembert off the bottom with a thin drainage mat, and by flipping them daily assure that they get adequate fresh air. Does that help?

[headcheese]

Yes that is helpful smilingcalico thank you.  In the initial drying phase, (ten days) I kept the cams on a flat mat raised off of the bottom of a large plastic box in my basement, (apox. 55 Fahrenheit) wiping off any condensation collecting in the box.

Now in the fridge,  I've wrapped them in wax paper and have them in the individual containers to age.  There is air space around the cheese, but not a lot and the lid is snapped shut.  Should I still be turning them daily at this point?

[smilingcalico]

Do you have a full Geo bloom? I've never wrapped mine, so I can't speak with full authority, but I believe those who've wrapped in wax paper usually poke some holes in the paper in order for the Geo to breathe. My personal preference is to flip daily for the life of the cheese, simply so that I know it's flipped often enough. After the first month you could certainly go every other day. You might also look into cheese wraps, which I believe would allow you to skip the box and just age on the shelf, as they're supposed to allow breathing and hold in moisture.