This cheese was made Oct 10, loosely following Jim Wallace's recipe using pasteurized cow milk, dry salted though, not brined. After a week of drying I washed the wheels twice with a mix of MVA, KL71, mycodor and mycoderm and have been aging the wheels on the pine boards. They have a really nice fruity aroma and pink coloring, I'm assuming from the KL71. White mold is just starting to take root. I'm perplexed what is causing the dimpling in the rinds, however, and if I should be concerned or doing anything about it. Any thoughts?