That looks pretty cool! I think it might be fun to have a crispy rind as it adds a textural component. Last Saturday I went to our local farmers market and I tried what is by far the best white mold cheese I have ever had! It completely opened my mind to the potential of this type of cheese. It had a wonderful citrus note and a creaminess similar to cream cheese. It was half sheep half cow milk. I have tried to contact them to figure out how they make it so I can try my hand at it AC4U
Thanks! The crispies is a little disturbing, lol.
The cheese you are wAnting to make probably a double/triple cream lactic style too but it must be really interesting with the addition of sheep's milk.
I use commercially prepared vegetable ash when I apply ash to any of my cheeses. It is the texture of talcum powder so is very fine. I also find it takes very little to the job. By your photos I would say you were a little heavy handed with the ash. However, it is ultimately what you like and works for you .
This one has a talcum powder texture too but even when I used it to colour cake icing, the icing became gritty.
But I agree, we put way too much. I will test this again soon