is it late to dry them with a fan?
No, but getting there
if one dries them after the white mold starts appearing will they get slip skin.
Hard to tell. Usually, it's still somewhat salvageable, especially if you keep the temp cool and humidity on the lower end. For crottins, I start my humidity at 90% for the first 3 days, then move up to 95% for 3 days, then 98% for 6-10 days or until the mold has bloomed, then I take humidity back down for longer aging, or eat right away. One of my favorite guilty pleasures is cutting a crottin in half and getting a glass of white wine and stuffing the half in my mouth and chewing happily. The higher humidity helps the mold bloom, and the lower humidity at first helps to prevent slip skin. But this is not mandatory, just my approach.
the one batch is on day 4 and were salted yesterday morning 24 hours ago. they have some white mold and feel wetter than I remember the other ones. also exactly how do i make a brine solution for crottins water to salt percentage and how long do i brine them?
See my brine table for the amounts. I use a 20-22% brine, 12-15 minutes per side. http://www.wacheese.com/index.php?option=com_content&view=article&id=65
I read some on brining but don't fully grasp the whole picture yet .
You make up a brine and adjust the acidity and calcium to match the cheese (add a few tablespoons vinegar and CaCl2 per gallon of brine). I don't like dry salting fresh cheese because personally I'm no good at it. I can never get all the salt even and often have these uneven patches of mold growth. I do OK on dry salting blues and hard cheeses. That's why I brine crottins, camemberts, etc. But if you are good at dry salting, please do that. With brining, there's a higher chance of slip skin because the cheeses come out wet.
any help would be appreciated. funny when I look at the pictures it looks like there is some GC growth. I have posted pictures. also the cheese competition at the ADGA Conv is Oct 20/21 in Tuscan AZ thought it was CO. at the holiday Inn and suites tuscan airport North. It runs from the 15-23. you can check out more at www.adga.org
Hey, that's great that you're entering. I can't go this year, but I know a bunch of people are going, including some commercial cheesemakers from the NW. I know Rhonda Gothberg (Gotherg Farms) and Gianaclis Caldwell (Pholia) are going. I'm sure you'll have a great time
Those look a little wet to me; I would put a fan on them and dry them out a little.