OK, so my third (or is it fourth) go at St Marcellin.
Last few have been too thick so have not ripened completely in a reasonable time (4-6 weeks).
Ripened with MA011 for about 12 hours.
Drained for about 24hours at room temp.
Salted and then dried for around 48 hours and then into C10deg.
After about 7 days you can see the result.
I picked off one or two green spots and dabbed with brine/vinegar a couple of days ago and then after 24 hours untouched this is the result.
I am confident that all my equipment was clean - no other batches of cheese are showing this.
I can only assume they were too wet, but they don't & didn't feel it.
Very disappointed as these were destined to be Christmas gifts...