What have I made?

[BobE102330]

I started out to make an manchego using store bought P/H milk and a bit of lipase.  Somewhere along the way, I went away for a few days with the container too closed and came home to a full blown b. linens rind.  I tried to dry it out in hope of returning to a more neutral rind, but the rind cracked in a couple days so it is now vacuum bagged. 

It smells wonderful, but what is it? Is there anything out in the official cheese world similar to this or have I invented BobCheese#1?  I'm going to age it out to three months or so before opening, as it feels a bit soft to be a long aging cheese.

[linuxboy]

A harder version of limburger if it is b linens only.

[BobE102330]

I'm guessing b. linens - it's the closest one with a couple of montasios out for some air.  Muensterish?