Bel Pesae, a little yeasty.

I made this and treated it as suggested. I got some unwanted mold growth and cut it off. The cheese had a strong yeast smell. I rub with some salt and vacuum packed it and left it for a couple of weeks. I opened it up tonight and it still has the strong yeast smell. The interior is much less yeasty and has a good if some what salty flavor, very good texture I think. Will I be able to get rid of the yeast smell?? Could a blue cheese culture be rubbed on this and at least kill the smell by dominating any yeast??

Here's the photo.

I keep pennecilium Candidum (PC ) in a spray bottle for spraying on meat I'm fermenting. It can forms a really nice white furry mold on the outside that will definitely protect what's inside. I think PR would end up making your cheese stinky, just like a blue.