you want air flow. that's it.
you don't want the cheesy environment to become anaerobic.
remember, cheese is a cultured item, its fermenting if its not fresh cheese. like wine, and sourdough bread.
you are just letting it do its work longer.
I do this all the time. try some brie/camenbert get the ones that are a bit oozy from the get go.
bon appétit
serious Cheeze Heads never refrigerate cheese.
and when there are bits of this and bits of that left
process them in a cuisinart you can add garlic, etc ( not too much garlic, you want to taste cheese )
this becomes Fromage Forte
as in all things Food Ill let my buddy Jacque be your guide :
https://www.google.com/search?q=fromage+forte&ie=utf-8&oe=utf-8
F.F. is a gift from the Gods.
