A new cheesemaker from New Zealand here. One of my favourite commercially produced cheeses is Castello White - a soft creamy mild cheese that spreads readily and is - in my opinion - utterly sublime. My question is, does anyone know how this cheese is made? It seems to have a very soft exterior bloom rather than a thick P. candidum or Geotrichum mould cover. It does soften further as it ripens but I never find it goes completely runny like a typical white mould cheese such as Camembert or Coulommiers. I would dearly love to make something along these lines for myself. Any info or ideas would be most welcome. Thanks.