Nice start Dragonfish!
The original French version has very thin rind (in fact far thinner than Brie). It's geo with some spotting of PC and in later weeks it may get random blue spotting (depends on the environment). It shouldn't have a snowy white rind and no liquidation under the rind (these are suppose to be dry, chalky and flaky, never supple, smooth or oozing like a Camembert). The good news is that you are not too far; just drain it more (much more, twice as long even) and age it slower in lower moisture and temperature.
Aging information about this cheese is indeed published in a confusing way. After de-moulding, salting and 2-4 days of initial draining/drying where the cheese is in cave temp but lower moisture, you should age it for about 14 days (basically, same temp of approx 54°F but get the moisture up to 85%. Don't go as high as 90%-95%!!!). At that point the cheese will bloom and considered aged, but do not consume it quite yet; move it to a refrigerator (38°F-43°F ideal). You can now wrap it or put it in a container and give it those taps whenever you need to spread or flatten mold growth. You can do this for 1-3 weeks as the paste quality improves and the cheese hardens further. The flavor and texture will not dramatically change. When you get to week 5 this would be a rather hard and flaky cheese on its way to becoming into grating cheese. They are sold as such in the markets in France as some people prefer them this way but ideally 21-28 days from production is considered a peak period for this is done properly. A second version of larger format is sometime made (100mm instead of 80 mm, sounds insignificant but it's actually 50% extra weight). This one requires more affinage time and also has longer peak period. All those Loire Valley cheeses take a bit of practice but are well worth it.
Ideal 3-4 weeks. Random blue spotting, random PC spotting, rind of Geo with signature wrinkles. Stark white and not too wet inside, thin yellow rind:
![](http://marcdelage.unblog.fr/files/2008/09/pouligny.jpg)
Proper, 3-4 weeks old, raw milk. This one is a little wet and shows some goo under the rind because it was in a plastic packaging:
![](http://recette1.supertoinette.com/70577/thumb/800/-/70577-pouligny-saint-pierre.jpg)
Proper, 3-4 weeks old:
![](http://storage.canalblog.com/58/48/201070/36735898.jpg)
Looks to me about 4-5 weeks old:
![](http://www.visualphotos.com/photo/2x4411792/pouligny_saint-pierre_cheese_080502.jpg)
Probably 6-7 weeks old: (Obviously if the cheese is too moist it would turn into ammoniated liquid by now. Keep it dry enough to age this way instead)
![](http://tartines.fr/wp-content/uploads/2010/11/pouligny-008.jpg)