Pr will not create a shmeir , nor should B.Linens when it's on a properly formed blue rind , in fact the two together make for a really nice rind on most blues , in my opinion.
I usually get a nice orange/brown/blue rind on my blues.
You probably have too high humidity in your aging environment , or the curds have retained too much whey , or both.
Try stirring the curds a little more next time to release more whey , and maybe let the cheese dry a little longer before putting in cave.
Definitely don't vac bag them at this point , the moisture problem will only worsen , in my experience , don't let them get too dry too fast either as they will crack , (been there , done that !!!
Just editing this to add: The problem was very possibly from retaining too much whey ,in my opinion , it's kind of hard to completely fix at this point , a little more stirring of the curd next time will hopefully solve the problem.
It should still be a good cheese.