I am a apprentice cheesemaker on a small farmstead dairy in the U.S. and i am having some troubles with my st. paulin style cheese. For a washed curd and smear ripened cheese the rind is surprisingly dry even in a 95% humidity cave, we wash it twice a week with a mixture of local beer, 3% salt, b. linens, and geo 17. Also the texture is quite firm, made the cut larger (1/2") and got some success but still not like a chimay, also starting bringing the ph down to 5.0 before we brine. third the flavor is very mild not taking on to much flavor from the b linens or beer. Any suggestions will be greatly appreciated, i have done hours and hours of research only to find there are a very expansive amount of info on this cheese but everyones information is different and don't know who to believe. I can post pictures, research info, recipes used and changes made, plus anything else needed to get some help on this cheese.