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.