A "Brainy rinds" question

[Albert]

Hi everyone

The lactic cheeses I make, have the typical ivory/creamy colour in his rind. But I was expecting a more "brainy" rind, typical from many kinds of lactic cheeses done with Geotrichum. So, where is the problem? Do I have to inoculate a bigger amount of Geo? Or maybe my kind of Geo doesn't gives brainy rinds? I'm currently using Geotrichum Candidum from Clerici Sacco cultures. My aging conditions are optimal (95% RH and 11-13ºC).

I'm sorry if my english is not correct.

Best regards to everyone.

Albert