Any pics or details on your other "smeared-rind" cheeses? They're a favorite of mine.
I love them too. Thanks for the cheese.
I don't have much experience in cheesemaking. But here are several pictures and some details. This Reblochon was the third cheese I made in my life. I was very overconfident
. Nevertheless the cheese was not bad at all. But not ripe enough, with the firm core.
Another cheese was Pont l'Eveque. Unfortunately I had to leave it unattended for 3 weeks because of the vacation. When I came back I found it overripe. It smelled like a garbage dump. And tasted toooo sharp. My wife couldn't eat it so I ate it alone.
There was the failed Limburger after that but I accidentally deleted the pics. There was the good Munster after all and my wife said she could hardly survive with that smell in the kitchen
But time heals and now I have a couple of ripening Reblochons, 1 kilo each.
And I suddenly got the smear-ripened Gorgonzola Dolce. Insidious B.linens attacked it and I followed Al Lewis's advice. I air it 1 hour a day at room temperature to form the rind. It's stinky like a scrapyard