Thanks. I quite like washed rinds myself, though I've never seen or tried Limburger. I stopped by "C'est Fromage" on my way home from work and it was "Munster", and the map indicated it was from a North Eastern province of France. This was quite mild, so obviously very young. I'll not age this out too long as I'm hoping to replicate that particular cheese since it was a big hit with my wife. And it will let me know if my make is on track. If so, I might age a second one out a bit longer and see how things go from there.
The cheese is fairly dry in the cave already, due to the efforts during the make to expell wehy I suspect. So, I started the brine wash today. Hopefully I haven't dried out the curds too much. Will see. If I have, perhaps reducing the drain time after whey off would be the first place to try easing back (maybe only drain 10 minutes rather than 30).