After 3-5 days, the cheese should show signs of a new surface forming. This will begin as a natural yeast (greasy) and gradually show as a thin white mold appearing. This is the result of the small amount of Geotrichum you originally added to the milk.
Once it is apparent that the new surface is beginning to develop (4-7 days), the cheese can be moved to a cooler cave at 52-56F with a moisture of 90%. In my cave maintained at 83-85% moisture, I use covered plastic trays for this. By cracking the lids just slightly, I can keep a good moisture there.
As the surface begins to develop more, it is time to wash the cheese using a light brine (~6%) made up fresh for each application using about 1 tbs of salt per cup of cool water. You may optionally add a pinch of Geotrichum to the wash water if surface mold is slow to grow (do this 6-8 hrs before using). I normally find this uneccesary.
The cheese should be taken from its cave, turned, and the new top surface and sides should be lightly wiped with the brine. The cheese is then placed back onto a dry board (inside my plastic box here) and back to the cave. In 2-3 days repeat this by turning and wiping the new surface.
Each wash, will knock the surface growth back somewhat but it will regrow stronger. The salt and moisture help. The surface should never be wet but should remain dampish. It is this surface flora that changes the proteins internally during aging.
Mold should continue to redevelop leaving a white to pinkish surface. Continue this for 5-6 weeks. As the cheese ripens, enzymes from the surface mold will begin to decrease the acidity and the paste will soften.
The aging may continue for another month or longer until the interior softens to the desired degree. The only care at this point is to prevent them from drying.
At 5 weeks this batch of cheese from my cave has developed a nice mold surface and moving along nicely as shown below.
When the cheese is ripe the surface becomes softer until the entire body turns to a very soonable/spreadable paste.
Some like the paste still holding a cut others wait until it is very runny and cut the top away and dip in with a spoon or piece of bread.
The final photo above shows it all, the soft interior, the beautiful crust, and the spruce band all holding it together.