Well it's been quite a while since my first post to you. The cheese shown in the photo LOOKED promising, but it never ripened (softened) properly. I cut it open last week and it was hard as a rock.
I don't have any problelms with a rennet type washed rind such as a Taleggio, it's just the semi-lactic, washed rind types that don't want to ripen well. If they aren't getting hard as a rock, they develop a mushy rind. I WANT A FIRM RIND LIKE THE 'REAL DEAL'.
Oh well, I'll try again after Christmas. But meanwhile , , , if anyone out there has some idea of how to get that lovely 'gooey' interior on a semi-lactic type with a firm and dry rind, please let me know.
Thanks again Alp.