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I've ordered some cheese ripening/wrapping paper to try with my camemberts. As I think back over what I have learned on this forum, I seem to remember that, if the cheese is wrapped in this way, it can/should stay in the cheese cave rather than going into the cold refrigerator. Did I remember that correctly, or has old age set in?

Hi Andy, if I remember right (I have the old age thing happening )
wrap the cheese in the paper after 5 days then the cave for 2 or 3 weeks and if the cheese feels soft (I am guessing here yet that is what I did)
put the cheese in the regular fridge to slow down ripening, then it's time to enjoy

H-K-J has it right.  I wrap my baby bries 5 days after the mold shows up in the cave and then leave them in there for a further 2-3 weeks to ripen.

Al, I take it from your post that you generally wrap BEFORE the white PC covers the cheese.  Is this correct?   

Corrected it.  Should have read 5 days after the mold shows up.  Thanks for the heads up.

Thanks, this is helpful!

@ Everyone.  I am still amazed at the process maps that lead to the same result - a wonderful gooey and silky cheese. I dont wrap mine unless I am going to give it to someone.  As soon as I get a peach fuzz covering them they go into the 4 Deg C fridge for about 6 weeks, still in their little mini caves, petting down and turning every second day - or so.... .  It takes up a bit of room but the end result is a wonderful thin rind and and so smooth inside - oooohh shivers.
Micropore cheese wrap does a wonderful job BTW and have kept some a couple of weeks in them before the owner came to claim them and they dried out a little on the edges but nothing that detracted from the cheese.

-- Mal   

I'm finally getting a chance to give this a try. Cheese was made ~ 10 days ago; PC showed up about 5 days ago. So it appears it is time to wrap.

Follow up questions:

1) What do you use to secure the wrapping -- scotch tape, masking tape, superglue, ... ?
2) Can the wrapped cheeses be stacked?
3) Should they be flipped, and if so, how often?
4) I'm assuming they do not need to be opened until ready to eat -- correct?

Thanks for any help!

My cheese book indicates that you wrap once the cheese is fully covered...

Quote from: awakephd on June 01, 2015, 02:41:09 PM
I'm finally getting a chance to give this a try. Cheese was made ~ 10 days ago; PC showed up about 5 days ago. So it appears it is time to wrap.

Follow up questions:

1) What do you use to secure the wrapping -- scotch tape, masking tape, superglue, ... ?  Nothing, after you wrap it set it with the folded sides down and in one day it will form to the cheese.
2) Can the wrapped cheeses be stacked?  I don't recommend it, I put them into wooden boxes.
3) Should they be flipped, and if so, how often?  I flip mine daily
4) I'm assuming they do not need to be opened until ready to eat -- correct?  Correct!

Thanks for any help!

I do what Mal does pretty much.  Into the cold fridge after they have a good full coat.  I have started in the 2nd and now the 3rd batch to spray a little morge from a commercial brie on them after salting and I am getting a good start to geo after 2 days at room temp, then in the mini's and into the cave.  They go into loose wrap of wax paper or parchment on day 7-10 and go to the cold fridge.  When I left them in the cave longer they ripened too fast and I had a liquid layer under the rind and the center was not ripened.  So far Mal's advice seems to be working.  I guess there is no reason for them to leave the mini caves as he suggests and maybe this round I'll try that. 

John