Much like little kids, Saint Marcellin requires a bit of supervision while aging.
The next morning, move the cheese to an aging space with 52F and 90-95%RH. I like to use covered plastic trays while aging to help maintain moisture.
While aging, turn 1-2 times daily, I find it best to turn onto fresh dry draining mats each time.
At about 5-7 days they will become ‘greasy’ This is some ambient yeast as well as the Geo complex. As mentioned in the ingredients list, I like using the Geo15 because it produces a yeast like surface that is thin and velvet like.
At about 12-15 days the cheese should develop a very light white dusting of mold.
Now the cheese is ready to be placed into ceramic bowls and wrapped with breathable film, or simply wrapped in a breathable wrap without the bowls.
The cheese will be ready to enjoy after one month of aging. When fully ripe, the surface will have a thin rind with a bit of 'Fleur', and when cut, the interior should be creamy.
Note: If desired, the cheese can be aged in a drier aging space 75-80% and for a longer period. When aged in a drier space, the cheese will take on a firm rustic appearance and the paste will be much drier and stronger in flavor as the aging is extended.