I'd send you milk if I could! It would give me a break. I did remember that I wanted to mention that on my last Valencay make I did some round ones in ricotta baskets and pressed a whole star anise seed into the middle of the top. I didn't know if it would add any flavor or just make a stylish statement but it really does add some flavor. you can smell it when you open the cheese paper and taste it just a bit when you eat the cheese. Pretty nice and very easy. I did not steam or boil the seeds because I trusted that the PC would preclude any stray molds from growing.
My cave overfloweth into much of the basement cold room and I just had to buy more cheese boxes. I must have about a dozen filled with everything from washed curd, Caerphilly, shitake brie, chaource, Valencay, washed rind, etc. Keeping up with all of them is a lot of work! But very fun. I only have this much cheese because I make it every three days.
On the PC versus Geo.....your rind wasn't too thick, right? So maybe you already do a good balance of PC or Geo or your conditions are just right unlike mine which always go crazy with PC only. I was reading the descriptions of strains of cultures and molds at www.getculture.com
and comparing the different PC and Geos. Good evening.