Epoisses style

So far the cheeses I wrote about in the previous post don't show any sign of wanting to turn into a smear rind cheese. I have washed the cheeses for almost two weeks now with mildly salted water. The rind should have starting to turn orange by now as evidence of the presence of the Brevibacterium linens. Nothing of the kind happened but as one can see, the rind has developed  some white mold and there is probably where the problem lies. When I made the cheese, I added Geotrichum candidum to the batch. This now has developed a white bloomy rind which might inhibit the growth of the linens bacteria.  

For now I will stop washing the cheese and start eating it as the cheeses are starting to get runny already as can be seen in the picture below. I made a new batch of lactic cheeses without the G. candidum and will start a new attempt at making the intended cheese.