Yes, that's a lovely treatise.
Another thing to add that he notes elsewhere is that when you brush, on a smaller cheese, you try not to add too much liquid. See, the first washed/smear-ripened cheeses I made the brush got dipped in. This results in a stinkier cheese. But if you don't want it to be super linensy, just add a little bit of water once you've gotten the smear established.