Hi Boof, It's strange.....the rind is rather nice. The taste of the rind is fine....it's the overall taste when I eat this cheese plain. I like it okay on a cracker and will probably love it on sourdough bread also. The smell isn't strong but it's not wonderful and I do like wonderful!
It might do well ripened some more. I did try cutting the rind off the first day but it's the overall flavor that although mild, is not my favorite.
On another note, I opened a smallish wheel from a batch of Brie and it's a lovely Camambrie, just like I used to buy at the local coop. A New England dairy (can't remember which one) sells "Camambrie" and it was always my favorite cheese. IN fact, when I started making cheese I thought, "it's too bad I won't ever be able to do anything as complicated as that Camembrie" and lo and behold.....it's the first cheese I started making after soft cheeses. I'll create another thread and post photos of that.
All-in-all, I'm not unhappy with this make of goat Reb. (which Yoav says is Chevrotin) He's going to dig out the proper recipe for me and maybe I'll do it right next time.
In the meantime, even with fluctuating temps and make irregularities, I have a very nice interesting outcome that others may like a lot. Oh, and I better get that Tarteflette or whatever recipe. I saw it once but don't remember where.