Hi, I am two weeks into ripening rocamadour style cheese. I used raw cow milk, Ricki Carroll's french cream cheese recipe, and P. Candidum. The rind is thicker than I have experienced with any white mold cheeses I have purchased. The cheeses had vigorous mold growth. Being my second time ripening cream cheese with mold, I am happy to have this result, but want to refine it. I want to make the rind thinner. Is there any relevant details I need to share?
I drained the curd in steel rings (that I previously used for baking tarts.) They rested on a plastic mesh mat, and a wire rack. The little pucks weigh 1oz/30g. For the container I used two black plastic seedling trays. One is inverted on top of the other. It sits on a cool floor covered with a blanket and has a consistent 50 deg temperature, and high humidity, although I don't know the %. There is a bowl of water in there, and I wipe out a little condensation daily.
What can I do to make a thinner, less rubbery rind?