Lactic cheeses, a drying and aging question

[Albert]

Hi everyone
I'm just trying to make my first lactic cheeses (St. Marcellin). Currently they are starting his aging period and my question is: Do the cheeses have to be completely dried to the touch before starting his aging period like a hard or semi-hard cheeses, or can they have a bit moisture/sticky on her surface?
At 5 days old the PC and GC are growing ok.

Thanks for your help and sorry if my english is not correct.

With best regards

Albert

[linuxboy]

The aging period starts immediately after salting for st marcellin. Not sure what you mean by aging period... Do you mean cold storage at 4C?

[Albert]

Sorry, when I say aging period I would like to say when I put them in the cave at 14ºC, after salting and drying.
Thanks for your help Linuxboy

[Albert]

I would share a picture of my firsts St. Marcellin. I use the Mary Karlin's recipe as suggested by mgasparotto. At this point the cheeses are only 7 days old and I think that the Geo and the PC are growing too fast, may be I have to use less amount of PC and Geo. Please let me know your opinions. Thank you
Can't wait to taste it!!!