This cheese was made Oct 10, loosely following Jim Wallace's recipe for Hispanico 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. I have another five wheels aging with a different variety of molds, just what is natural in the cave, and they're not having this issue. A third group from this same batch is aging with a natural rind, getting washed with 3% brine each week and rubbed with olive oil, also no dimpling like this, so it doesn't seem like an issue with the make but rather something unique to that KL71/MVA/mycodore/mycoderm blend.