Hi!
I have made a couple of small lactic cheeses following the Pouligny St Pierre recipe of
www.cheesemaking.com . So far they have aged for 2 weeks at 11-13C and 2 more weeks wrapped and in the fridge, always in a ripening box. They have developed a rind of geotrichum and (mostly) native p. roqueforti from my cave. Currently they are quite hard to the touch though I was expecting a slightly more creamy character. This has happened already with other lactic cheeses of the same kind.
My questions are: is this hard texture normal at this stage? Will the cheese soften if I let it ripen longer? and if something went wrong, what did?
Thanks in advance for the advice!
