I looked on Artisan Geek website at their descriptions. Apparently the 17 has more of a "brainy" look to it, 13 and 15 are smoother, more fuzzy. Then I called and talked to Yoav, and he said 13 is actually sort of in between 15 and 17, not what you'd think by the numbering system. I suppose when it comes right down to it, we all use what we're familiar with if it works well in our cheeses.