Mountain Maiden,
the recipe board of the cheese forum has plenty of good references, one of which may fit your situation. But please explain, the "pc" addition, was it added at the onset of cheese setting or sprayed as a mist after draining. If I were making a mould rippened cheese with herbs, I would do an initial drain in a bag, stir in salt and herbs, then shape and allow the mould/yeast to work (that is providing you innoculated with pc at time of setting culture). If not, once shaped, mist the cheese with pc solution. The more you age the more the flavor, the more enzyme breakdown and softer texture, which makes for a really good cheese.
Good luck