Not sure that this will be any better as I've no idea how the first ones are going internally but, I feel that there are some changes necessary. But, making changes without reason is a bit silly. So, here are the following changes.
1. The Curds needs to be drier before hooping them. I'm aiming for a taller overall form shape. I will leave them in the forms, in the normal Temp. for a day longer - this will help in retaining moisture during this stage while allowing acidification to continue.
2. Changing the salting regime to incorporate salt while the outside is still moist.
3. Moving into the 90-95% RH 'Cave' from the beginning and salting again the following day.
I think these changes will allow more salt for the internal of the cheese while still controlling the blue on the outside.
So here I start again...
Mal