Hi there! Here's a picture of our finished Brie! This is from our second time around of Brie making. I do have a question though. The rind is just so darn bitter! It's like almost spicy but the inside is gooey and delicious. I just don't remember store bought rind being so spicy/bitter...We used the P. Candidum neige and geo. It was in our wine cave for about a week then into the regular fridge to complete the aging. Overall I'm pretty proud! We had some on a peach, caramelized onion, bacon and balsamic pizza tonight. It was delicious!