Haven't ventured too much into the world of the softer, stinkier washed rinds yet, but what I have done haven't been ideal for me. I did a washed-rind tomme that got really orange, and got quite elastic under the rind, but stayed rather crumbly in the the mild. Also, it was stronger tasting than I'd like, and the rind was quite gritty.
Just cut into a Taleggio that I made 3-4 weeks ago that already started oozing all over the container it was in, and it was even being aged rather cool, around 48 degrees F (our basement temp right now). Really nice looking rind, but too runny, and again a tad stronger, more pungent, than I want.
What I'm wanting to get is a washed rind type, with a uniformly softened paste (not a crumbly, firm center), but one that still holds it shape and doesn't ooze. Would also like it as mild tasting as possible. What's the best technique for doing so? My intuition is that it may involve washing the curd, to remove some of the whey and lactose, and reduce the acidity; it also may involve a light cooking and in turn pressing of the curd, again to remove whey and moisture. AKA rather than Boofer's "gooey and sinful", how to get something "soft and supple and just a tiny bit vicious" >