Chlorine disapates very fast, I doubt that is your issue. When working with white mold cheese, it's best to think of it as a process of creating environments at the right times to select out what you want to grow. The environment you have the cheese in now is, for some reason, not conducive to p. cand. I used to have some great charts for brie that showed temp/humidity versus days, but lost it in my move. The mold should be fully developed and thick by day 10. I'm guessing that the rind probably can't grow it at this point. Something with the surface pH, salt, moisture or colonized organisms is off. I'd need a good photo to give you a better diagnosis.