I've been making cheese for about a year and am getting pretty good at ripening cheeses with mold or b. linens. Last two batches I made were a Shitake Mushroom Brie and a Port-Salut. Both of them wound up with the same problem, one I seem to be encountering frequently. The rind and the outer few millimeters were just about perfect, the inside of the wheel chalky. It's as if the enzymes from the rinds started migrating in and just stopped. I don't have a trier so in both cases I left the cheeses as long as recommended in the recipes. Both were stored after rind development in the normal refrigerator at about 40 degrees and turned frequently. Both were made from regular supermarket pasteurized-homogenized milk. I'm using flocculation factors to determine when to cut. I have a pH meter but it's too much of a hassle to me to get out, calibrate and use on make day, besides, I don't have a spear electrode to measure the cheese once formed.
Any help would be appreciated!