TOMME #2 - 3 weeks

Over the past few weeks I have been washing the large 1.5kg Tomme with salt water brine with a little Geotrichum Candidum. Its started to develop a semi hard rind which I hope will continue to harden to protect the cheese. This is my first Tomme style cheese so I went for a cleaner rind rather than letting it run wild. I'm going to let it develop now, it looks like it has picked up some blue mold from my goat cheese? Ill keep an eye on how it goes. Ideally I would like a hard rind to develop over the next few weeks.