I admit I know next to nothing about the cheese aging process, so here's what may be a silly question. I have, in the past, bought pre cut sections of my favorite french triple creme cheese, St. Andre, in a lovely state of creaminess throughout, with no hard, (to my taste) chalky stripe in the middle, and a lovely white fuzz on the exterior. Now, all I can find is unfuzzy wedges, with the hard section in the middle. If I buy this, and either let it sit in the plastic wrap in the fridge, or put it in a larger container with some air around it, will it age enough to make it turn into wholly creamy cheese, or will it just go bad, with a hard center? I know that there are some who like the hard center, but I'm not one of them.