I've been making small batches of lactic ripened cheeses- St Maure, Vallencay, St Marcellin, Selles sur Cher - and keep missing on the desired moisture balance.
Interior paste texture and taste are pretty good, but the rind is either too thick and leathery (insufficient draining or drying?) or the body is too firm and dry (when I further extend drying time).
Really looking to create in these cheeses a softer body with a very thin rind, much more like their original French versions.
thanks for any suggestions