I don't have much experience with this cheese style
, but I would suggest a brine of 3-5%, dosed with either ARN
, or a discrete combination of B. linens-Geo13-KL71
. In any of those three cases, you want to innoculate the brine with just a tiny bit of culture (perhaps <1/64th tsp in 2 cups/500ml).
If you have dosed your milk with the cultures above, then you could probably just wash with the 3-5% brine and be fine. Experience has shown me that works.