I find that cranesbill cheese just stunning.
I aged in a ripening box for just under a month in the fridge that whole time (would have used a cave if I had one). When I wrapped I set them in a shallow Tupperware container and covered loosely with plastic wrap. That dropped the humidity significantly and nearly halted the rind bloom. The plastic wrap did enough to keep the cheeses from drying out. I might develop the PC rind a bit more on the next batch. My PC growth wasn't as aggressive as yours, didn't show for close to 10 days. Probably due to the lower temps. Did you inoculate the milk with the molds like I did, or spray it on after forming? We at the last one a few days ago (about 70 days old). Biggest difference from the earlier ones was a thicker line of translucency under the rind which I really liked. The paste was still just barely chalky and the flavor had mellowed a bit. They weren't particularly citrusy though, I wonder if a longer ripening before adding the rennet might have deleoped a bit more of the classic lemony tang. I'll cut back on the ash next time too. I felt a hint of grit where it was coated a little thick, especially on the bottoms where the curd surface wasn't as smooth.
Here are my notes on this make:
CA8K Valencay type. 8/3/12
2 gallon goat milk 80
Starter culture 1/4 tsp meso 101
1/64 tsp pen. cand
1/32 tsp geo. cand
Stand 2 hrs
Calf rennet 1/16 tsp
2 1/2 hrs. coagulation time
Cut 1/2 inch slices no rest.
Fill 4 pyramid and 1 yogurt tub molds
drain 36 hrs
Mix 1/4 cup ash with 3 1/2 tsp salt
Remove from molds and coat w/ ash mixture
Move to ripening box. Flip every day or two for 25 days.
Wrap and store for another 2-4 weeks.
Nice bloom for over two weeks now a/o 8/30 couldn't wait and cracked one open, so glad I did. It should do well with more age but the taste and texture was so nice with a 2008 Washington Hills Sav Blanc. Edges and corners just beginning to turn transluscent. Vibrant, yet smooth, a bit of salt, a bit of grit. Worth sacrificing another small one this weekend.