Natural Rind and softening of cheese

[rkampa]

I made 2 caerphilly cheeses and am waxing one and aging the other in an aging box.  I am using Mary Karlin's "Artisan Cheese Making at Home" and in the book  indicates that you can get a softer cheese with a natural rind.  Is that correct?  how soft will it become - brie like? below is the excerpt from the book: "Place the cheese on a mat in a ripening box and ripen at 50 F to 55 F at 85% humidity, flipping daily.  After 10 to 14 days a whitish gray mold will appear.  Once this occurs, flip the cheese twice a week until a crust is formed.  Brush the surface twice a week at the same time as you flip the cheese to encourage mold growth. . . . . After 3 weeks from the beginning of ripening, the cheese will begin to soften under the crust."  Any idea what mold is forming?

[mikekchar]

Basically you will get whatever mould is in your house/cellar.  Somewhat interestingly I have a really delicious wild blue mould in my area.  I've made blue cheese from it numerous times (even on purpose a few times ;-) ).  There is no guarantee what will happen.  If you happen to get some penicillium candidum, then it may produce some ammonia and soften your cheese a bit.  I don't think it will ever get runny, though.  You keep rubbing and patting down the mould, so it doesn't go crazy.

[rkampa]

Thanks