I would just let your wild geo's do their thing. You'll cut into this in a week or so anyway, although you can age it out to 10 weeks or so. It's not really a long aging cheese, but if you do want to try aging one out then cut your floc mutliplier to 3, and stir a bit longer. You could even raise the temperature over the course of the stirring to 33 or 34 C to help expell more whey. Then, during aging, after a week or so, wash the "upper face" with a saturated brine every other day, so when you flip it the next day you're washing a new face and the dry one is down. Wash the sides every other day as well (so, face and sides one day, and just a face the next). Do that for a week or two, and this should help keep the moulds at bay.