Well , second go at a Reblochon type cheese , the first one was a little too thick , it was good , but still too firm in the center.
This one is incredibly soft , very runny in the outer layers with a beautiful rind , I had a real chore at the beginning keeping wild molds from getting established on it , but persevering with a strict washing regimen and keeping temps and R/H right on , this cheese is great.
It is now about five weeks old , we ate a quarter of it yesterday and have bagged half for another week or two in the refrigerator.
I did two of these and am trying to age the other one out til it is extremely runny , we shall see.
This style is becoming a favorite of mine , a little strong for some of our freinds , but we love it , and I like the fact that they don't take long.