Aging of Brie/Camembert style

[nym]

I was really pleased with my first attempt at Caldwell's Brie/Camembert style recipe and I've made another batch.
The instructions say to wrap and move to a cold fridge when the mould growth is even. For the first batch I didn't have any cheese paper so I simply kept the cheeses in the same ageing boxes and put them in the cold fridge with the lids slightly loose. I turned the cheeses daily, sometimes did a bit of patting down and wiped out the boxes if there was any visible moisture. I've now bought some wrappers and I'm wondering how to approach this. Do I still need to turn the cheeses? Do I need to unwrap them and inspect them at all (or do anything) before it's time to eat them?
Thanks for any advice.

[Dorchestercheese]

I put them inside a Tupperware type container in a refrigerator drawer with a moist towel in the drawer. Once a week I give a look see and that's about it.  I may open one to see if anything looks off.  This what I do, and the cheese taste like good in about 2 months.

[Andrew Marshallsay]

The first Camemberts I made, I also wrapped.
These days I don't bother. Like you, I just leave them in the aging box.