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trying to make morbier ,to soft ,open after two month, almost liquid pls help,I keep it  at 50-53 f in cake forms humidity is not an issue

I'm not familiar with Morbier but the problem sounds like one that I encountered with Camemberts. These days I keep my Camemberts at about 7C (~45F)after about the first week.

Could be the milk too. If you use skim or low fat milk it will go runny instead of goey due to the protein to fat ratio. Add more fat (cream) to fix the issue. Temp also has an improtant role.