Day 5 for the crottin nad Day 3 for the mishap crottin

Day 5 temp in fridge turned all the way down bottom shelf is at 45 degrees, turned the cheese and it feels moist but I don't remember how moist my first batch felt, there is a small amount of white mold growth on the sides, like before it starts on the sides and is mostly where it is close to another cheese not an open space. Need to remember that slip skin occurs when one loses moisture. and I still have moisture but the slow mold growth is because the fridge is a little too cool and lsows it down.
Day 3 of the mishap crottins salted and turned they are showing no signs of the Geo Can. but have some white mold growth before i salted them. Iy will be interesting to see how this developes, hope I get a tasty cheese not matter how it ages.
I wonder if some of the differences is because we are in month 5 of the primary goat that I am milking and month 7 on the one that makes up the difference to get 2 qts every day so I am only holding the milk for 24 hrs before making cheese.
Making another batch of cheese of chevre since I held the milk 2 days before making cheese, If I make crottins on thursday if I have enough milk will they age enough for the competition? Mmmm