The effects of adding cream ?

[mrsick44]

I made a Farmhouse Cheddar about 2 weeks ago using J. Leverentz's recipe (maybe that's the problem), although I now have 200 Easy Cheese recipes. The recipe calls for a pint of whole cream and I'm seeing a very unusual rind/drying pattern. I've made this cheese, albeit not this recipe, many times and have never seen this. Also, there is a white mold which has developed and although I wipe it down with salt and diluted vinegar, it comes back, which I know is good normally. But this white mold has a grainy appearance and with the unusual  drying pattern I'm hoping I haven't found "something else" along the way. Any help would be great. Here are my make notes:
1010--heating 3gal whole milk+ 1 pint heavy cream
1046--1 1/2 tsp Ca Cl added
10:59--target temp reached of 90F (91.1) Added 1/4 + 1/16 tsp  meso (recipe called for 1/4 but this seemed low to me) . Rest 45 mins.
1158--added 1/2 +1/8 rennet (recipe called for 1/2 but again seemed low).
floc multiplier =3.5 floc at 12:13 projected cut time:12:52
12:56--cut curds
106--heating to target temp of 100F
smallish curds which are soft, but holding shape well. whey is golden.
137--target temp reached  of 100F Cooked at this temp for 1 hour (not exceeding 101 at any time)
235--drained curds in cheese cloth lined colander; retained whey
243--curds salted. Texture is like firm cottage cheese. Very little loss though draining.
250--Pressed in tomme mold at 8lbs for 15 min
310--flip redress. Press 15lbs for 12 hours (per recipe, though this seems too light to me)
315--(next day) press at 40lbs for 12 hours
Notes: Soft wet curds. Not loose, just soft. Used a pinch more rennet and starter than called for, as measurements seemed undershot and the make still seems too soft for this type of cheese. Also, don't trust pressing wts given in recipe. Just seems too light.
8/7 in drying cave at 57F and 71%RH. Rind formation beginning and smells very good! Rind formation is spotty. Sweatring a little butterfat so turned cave down to 55F.
8/15 rind formation is unlike anything Ive seen before and its not the same for the topside an the underside.  Praise the Lord no wild b. linens and no harsh mold issues (yet), just a few very small dark, sorta greenish spots being dealt with salt and vinegar. I know this will take a long time to dry but is this normal because of the cream? or can someone see where I erred.
I appreciate any help

[mrsick44]

...and here's what the 3.36lb wheel looks like after two weeks of drying in the cave:

[Boofer]

Looks good. What's that cheese in the background?

-Boofer-

[mrsick44]

Thanks Boofer. The small thing in the background is my two pound swiss...looks tiny next to the heifer! The witish area on the cheese feels almost waxy, like butter and the other areas feel like normal rind. Will this dry out? I can only surmise that it must be the cream causing this, but why? Any ideas?