About 2 weeks ago I made a Fourme d'Ambert. It's a brined version that was lightly pressed and has some nice little voids in it for mold to develop. The cheese was pierced right after the brining and drying period. I placed it in a small bucket which I tightly covered with foil, in the cheese fridge at 54 F. I thought this setup would keep air flow to a minimum (to retain humidity) while still allowing some oxygen exchange for good mold growth. It worked very well. In fact now I feel that I'm ahead of schedule on mold growth and I'm wondering what to do. This picture is 13 days after pressing:
(https://farm5.staticflickr.com/4833/45782943941_b84fa46542_b.jpg)
To me it looks fantastic. I'm just wondering what I should do at this point to prevent over-ripening. Should I scrape the mold off at some point? Wrap it in foil? Put it in a sealed container to slow the mold growth? Transfer it to a regular cold fridge? I have searched the forum and everywhere else and found very little info on this topic. I was planning to age this for about 8 weeks but with this fast growth I'm now thinking maybe 4-6 weeks is plenty.