Chèvre "crottin" too moist?

[leplayb@hotmail.com]

Hello,

Sorry if I'm asking in the wrong forum or not the right way, it's my first time here.

I've been making "goat crottin" for some time (ie. with white mould and geotrichum candidum) as an amateur, and am ageing it in a regulated fridge.

It's been a few times now that, only after a few days in the fridge, the cheese starts smelling (ammonia?) and edges are brownish, softer, wet.

See the pic attached.

What could be the cause? Not enough salting or drying?

Thank you for your help
David