I wanted to finish this thread to highlight the different Kadova mould cheese.
The rind development is of course very similar to the four Reblochon mould wheels, and the inner paste has ripened even though the form factor is a little higher than the Reb format cheeses. Upon opening the vacuum bag, there is a slight stickiness to the rind. Maybe a little odiferous but not overwhelming.
Overall, this is another good personal example of a Muenster cheese.
-Boofer-