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I used a small plastic storage bin the last two cheese sessions with the lid slightly open. But now that the temps are warming up, keeping it in my laundry room with the heat off and the window open isn't working out. So I put the storage bin inside an ice chest (cooler) with just enough pieces of ice to get the temp inside the storage bin to 50-55F.

Question is - how much air circulation does the cheese need? Specifically, in this case, brie.

I thingk a crack is enough, what Ive done with my latest stuff is to put a cheeseclothe over a container then a reverse lid on top so it does not close. Worked so far.

Thanks. I'll check it every now and then as an excuse to give it a bit of air.