You are welcome.
I have actually seen PC VB mentioned here a couple of times before but never used it and couldn't find any data sheets about it anywhere. Do you have one? What made you choose it? There are some difference between PC strains in the speed and agressivness of growth, density and height, the lyposis and proteolytic activity (greatly effect the flavor, texture and aroma of the cheese). They also have different stability and shelf life and some have anti-mucor properties. My favorites are the classic VS and the slightly more aggressive Neige. They are stable and predictable and have lots of character.
I am not sure about your brine question: Did you add Geo to the brine??? The way to make these is to heat up milk -> inoculate the starter, geo and PC at the same time -> wait to acidicy -> add CalCl2 (if needed) -> add rennet -> wait for coagulation -> cut curd as needed -> ladle to hoops -> dry for a day, turning occasionally -> remove from hoops -> hand salt each side ->continue draining in cave at 55F -> move to aging container 55F/85%-90%RH and bloom, turn daily, pat with hands -> move to refrigeration until ripe, around day 21 -> get a baguette and nice glass of wine, it's time.
If you use the hand patting method there is no reason to wrap. In me experience wrapping invites more trouble than helps. (unless you hand pat with dirty hands
) Do wrap them though when they are done and seem ripe while they await consumption.
As for brining, tradition is not to brine these. It's not going to kill them, but I do find that it builds a harder rind way too soon for a cheese whose purpose is to bloom the rind by keeping it moist. The rind is the reason for the entire character of this cheese and a thick rind would slow down the rind bacteria effect on the paste. Some users here like Alex, also have and alternative method whereby they salt the curd in the whey before ladling it into the hoops. Bottom line: do what works best for you. Experiment until you get the best cheese to your liking. You are not bound by any rules to do it this way or another way.
For your questions about Geo, look at page 4 of the following Danisco Choozit catalog: (see PDF attachment below)