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FineWino, still love your Avatar .

In this post you said need to wrap Camemberts after good white surface mold growth is obtained.

Could you explain/help me understand why wrapping Camemberts is important? Is it as an aid for easier humidity control during aging as these small cheeses are very sensitive to low humidity and maintaining high relative humidity is very tough to obtain? Or is it something else I'm unaware of?

I can not say that I am absolutely certain this is correct, but I think that there are two factors.

As you indicated, I think that the wrap helps to maintain the moisture level in the cheese.  The other consideration is that I think that it inhibits the growth of the white mold.  If the mold is allowed to grow unchecked, it will extract moisture from the cheese and I think it will also thicken the rind.

Camambert/Brie type cheeses are pretty complex, and while I have made a lot of them I can't honestly say that I have a particular process that I have settled on that I can repeat consistently.  Thankfully, this is a hobby and not a source of livelihood and I can look at it as a way to have fun!

FineWino, thanks, I definitely agree with humidity control and on rind thickening I had that as a big problem with this here.

Also, sad to hear that you haven't gotten this one nailed, as my results are still all over the place .