Thanks very much for your help and looking into this for me!
1. By a few days I mean day 2 or 3
2. My milk is full cream store purchased pasteurized milk
3. I make a starter culture by adding my penicillium canidum to 200ml of boiled and cooled milk and leaving at 30 degrees Celsius for 24hrs. This produces an acidic yoghurt like consistency which I then add and mix with my milk and leave 75 minutes prior to adding the rennet
4. My source is a freeze dried packet of "camembert mix" which i assume is Penicillium candidum and something else???
5. No I'm not measuring pH. I'd like to, what is the easiest, cheapest method to do so?
6. After I salt the cheese I store at about 85% RH and 10-12.5 degrees celcius
Your mention about moisture has jogged my memory though. In the past 2 batches I decided not to cut the curds because I read that this would ensure a moister cheese. When in my first batch I cut the curds and stirred they completely fell apart and I was left collecting a mass of tiny bits of curd, like ricotta. I still don't really understand the process of cutting curds different sizes for different cheeses when from my limited experience they will all end up mush anyway after stirring (advice here would be great too!)
Perhaps I've introduced too much moisture (pink mould was worse on the last batch!) and perhaps I'm not salting correctly. I've not really been sure how much to add.