Is it just me or does my subject sound like the title of a Carry On movie from the '60s? Anyway....
Here are photos of some other cheese I made about the same time as the Crottins.
The St Marcellin were delicious but too salty and too thick so they could not soften all the way through. I've just made a second batch to try and improve.
I added a pinch of BL to the first lot because I had read it somewhere and, though it added some interesting flavours in this older ones, it was not St Marcellin.
The Robiola was quite a surprise. After 3 weeks it was salty, disappointing and horrible. I wrapped the last three in cabbage and left for another two weeks in the cold (fridge, not cave). What a transformation! It was, dare I say, one of the most delicious cheeses I have ever eaten and I am trying to recreate it for Christmas. I guess the reduction in Oxygen creates some really complex flavours.
Keep on curdling!
(That was awful, wasn't it...sorry)