Due to size and price restrictions as well as lack of proper equipment I'm making 3 liter/quart cheeses for now. Ok I think my first mistake was keeping the cheese on a plate for the first 24 hrs. After pressing.
Second was using an enclosed netted veggie type dryer, with the cheeses elevated on metal racks. I should have had the cheese on racks in small Tupperware caves at room temp for the air drying period. They were quite wet and I blotted them several times per day, as well as removed dripping whey. But as said in the original post on day 4 eau de sox struck.
. The odor was that of sox and old beer, but not as bad as that sounds.
We have high humidity 75% or so and temps of 25c/75f now. So actually I thought that wasn't too bad for air drying conditions. On day 4 just as a yellowish or darker white rind started to form the odor arose. However there were no dark or red spots that I've read are associated with b.linens , just a few yellow spots aside from largish yellow on the edges, what I assumed was the rind beginning to form. I've since vacuum bagged them and have them in the veggie drawer of the fridge at 14c/55f. Someone mentioned on the prior thread that it may be a yeast problem, hope it's not that. If you can diagnose my problems, thanks.