This is my first post (and basically first cheese), so please excuse me if this is in the wrong place. Will mold bloom not develop if the drying cheese gets too dry? I am making a semi-lactic with geo only (sheep's milk, if that matters), and during the drying phase my cheese has developed some extremely dry and yellowed sections on the exterior. I have been drying for four days in a temperature controlled fridge and have not yet seen mold develop. The resources I have been using (books, internet, this board) have said to dry at 60 degrees with moving air, which I have done, until mold cover forms. Unfortunately, I am also in the desert so humidity control is an issue.