Hey Boofer, I never suggested Formaticum for this. I suggested Expeco which is a night and day difference. Expeco is designed for washed rind cheeses. Formaticum is good for a cheese monger who just needs to wrap a slice of cheese for a customer; too suffocating for aging.
Where did you get this recipe? It's a bit off (why are you using PC with washed rind? The only case I know for this is maybe Pont-l'Évêque). I have done a fair bit of research (and I have the official Reblochon manual here.... don't ask me how I got it) and this style has become one of my favorites to make. Reblochon never goes as low as 4.80pH. It is hooped at 6.45 and salted the next morning when it reaches 5.5pH (5.3 is the lowest case scenario). The aging of it is fascinating:
It starts off by spending time in a "yeast room": This just means 3-4 initials days at 98% RH in 62°F. This accelerates the mocasse development (AKA geo slime). It then receives its first wash with coarse salt rubbing and 5%-6% brine and moved to the cave at 54°F. You only wash and turn it in the cave for 2 weeks! Then, you wrap it and put in the fridge for a month or two. This is how you get the perfect gooey, milky, mild, extremely supple paste. Also, you mentioned that you are not a fan of the crazy orange rind. Reblochon is indeed no Meunster or Limburger, it has very pale orange coverage with a velvety layer of geo growing all over it (mixed rind). If you want to try my way next time - let me know.