All Bell & Goose Cheese aged is packaged in a special cheese paper that allows the cheese to breath but also keeps the cheese from drying out. Always reuse the original cheese paper to wrap up any leftovers. If you have trouble with cheese drying out make sure whatever you wrap the cheese in is nice and tight. You can buy your own cheese paper at Formaticum.
Aged cheese wants to be served at room temperatures. You’ll get a whole lot more flavor and complexity coming through if you let the cheese sit out for a half hour to hour before eating.
If you see some mold growing on the paste of the cheese not to worry. Cheese is ripened by mold on it’s rind sometime the mold will grow on the paste once the wedge has been cut. Blue and white molds are most common and can just be cut or scraped off.
Our Camembert has made on and savour by dates on the label of each individual wheel. You can eat the cheese at any point but it will change significantly over the course of its life. Closer to the made on date the cheese will be more mild and firm. As the cheese ages starting from the rind in it will get softer and stronger. This cheese starts out with a chalky lactic paste and ends up gooey and pungent. Four weeks is the halfway point and I generally put the Camembert up for sale at three to four weeks. Once you cut into it the aging will not continue in the same way so feel for softness and check the dates to know if it’s how you prefer it.
A great resource for recipes and more cheese storage tips is Culture Magazine.