I cut open my Flat Red. Very smooth and creamy, soft texture. I aged it a month longer than the Tall Red and the flavor is better. The mesophilic has had time to age the cheese; the Tall Red was mostly just b linens taste. When I make another linens cheese it will be a lightly cooked curd so that there is more bite in the paste. You may not be able to tell, but the strain of b linens I have turned the rind PINK after I washed the orange later off. Pretty cool stuff!
