The look fantastic - I'm doing my first - In brine at the moment. Any further insights into looking after these types of cheeses.
This is only my second, and the first to actually work, so I'm very much still learning! Having said that, one of the things I learned from making this cheese is patience. Perhaps it's this particular type of b.linens, or it's the maturing environment, but it took a long time for the b.linens to do its thing. I fretted over it for a while, but eventually just decided to chill out and let it take its course. And in time it got going and got nice and orange and stinky.
Good luck with yours!