Sam, some thoughts on your recipe - I'm curious about the use of KL71. This appears to be a yeast that has some of the same function as geo, but perhaps typically used with washed-rind cheeses -- or so I gathered from a quick look on the internet. The brie and cam recipes I have seen generally use only half as much geo as PC, and no other yeast. Thus, I'm wondering whether the geo + KL71 is over-emphasizing the yeast at the expense of the PC - though to be honest, I don't know what effect, if any, that would have.
FWIW, here is how my recipe (modified from Mal / OzzieCheese recipe) compares:
For a 2-gallon make, I generally add a pint of heavy cream to the 2 gallons of 3.2% "whole milk."
I use half as much geo as I do PC, and half as much PC as you are using - 1/32 tsp of PC and 1/64 tsp of geo.
However, I'm using twice as much Flora Danica, and no extra MD-88; sometimes I add a pinch of MA011 to ensure thorough acidification.
For salting, I use 4.5 tsp of kosher salt total, half on one face of the cheeses, and then 12 hours later the other half on the other face. (To be clear: I make 3 rounds of cheese from 2 gallons, each about 6" diameter; thus, I put 3/4 tsp of salt on each face of each of the rounds, spreading the salt more or less evenly across the surface.)
Again, I don't know enough to know how these difference might or might not have any bearing on the issues you are having!