Do you have any detailed make notes from when you made this? I've never made limburger, I'm married and have young children so it would be irresponsible of me to allow such a thing into the house, but from what I've seen it is a very moist curd, something like brie and cams, only far more evil and of malicious intent. Now, I've made some washed rinds, sort of, a walk on the wild side (RIP Lou), and I do know from those that if you don't get the humidity right the rind will split, which again reflects an imbalance in the moisture. So, with your humidity at 100% danger levels, and the cheese being very wet and near alive to being with, I think you are correct in trying to lower the ambient humidity. It also may be that you've got a wild geo party going on, and when geo gets out of control it will liquefy your paste pretty quick. That might be contributing to the slip skin, though that has slip slided away, you now just have the raw runny bits under the scab (sorry, but this is limburger and there is just no pleasant way to describe things of this nature). You could try adding some salt, directly, to the wound to see if you can beat back whatever is growing, and stop the wash (the brine that forms from the surface salting will be enough for that purpose). Also, I'm afraid to say it, but yes, open the box and try and get the humidity down to around 90%. You might also need to let it, sorry for this but, let it sit out on the counter for 30 minutes or so each day. Have it in a room where there's a fan, but not blowing directly on the cheese, just get the air moving around and make sure the cheese has circulation top and bottom. If you can get the moisture under control, you might be able to save this. Remember, this isn't about creating an enjoyable subtle nuanced dainty morsel, this about survival.
- Jeff
P.S. Here's what I've got for Limburger from 200 Easy Homemade Cheese Recipes
8 Litres whole milk
1.25 ml (1/4 tsp) meso culture (doesn't specify)
1/8 tsp b.linens
1/2 tsp CaCl2 (in 1/4 water)
Rennet (per instructions)
1 tomme mould (around 6.25 inch diameter)
1) Warm to 33 C
2) Add culture and linens, ripen 5 minutes
3) Add CaCl2
4) add rennet
5) let set 30 minutes (I would take that to be a floc of 2.5 to 3.0 max) maintain temp at 33 C
6) cut curd to 1.25 cm cubes (1/2 inch)
7) stir 10 minutes
8) let stand 5 minutes
9) move to cloth lined colander and drain 30 minutes (shift sides of cloth, etc, to encourage whey removal)
10) ladel into mould
11) place lid on mould and draining container (i.e. drain in pot) and flip once or twice over 8 hours, drain whey from bottom of pot periodically
12) sprinkle cheese with 1 tsp salt, and place this side down on cheese mat
13) sprinkle other side with 1 tsp salt
14) cover and ripen at 10-13, flipping daily, removing moisture from bottom of container with paper towel
15) after a week, begin wiping cheese with a cloth soaked in a saturated brine solution, and flip daily
16) after 12 days or so, an orange/yellow growth will appear
17) run
17) continue to wash and flip twice weekly for 1 month (or longer if you dare want more intense flavour and aroma - that doesn't sound so bad does it? aroma, hardly the right word I would think - the rind should be moist to the touch, and can become quite strong smelling and gritty with age)
18) once the cheese has developed a rind, toss out wrap and store in an airtight container in the refrigerator of your worst enemy to maintain the rind development.