B.linens took over my Brie

[Gregore]

I just reread my post , I hope it was understood that that advice was for Lantgladstone's cheese issue and not Vnatures cheese

[Vnature]

Thank you all for the kind words. The Munster was really yummy. I experimented with different "smeared-rind" cheeses like Reblochons, Pont l'Eveque etc. but this Munster was the best by taste. Thank you once again. 

[Boofer]

The Munster was really yummy. I experimented with different "smeared-rind" cheeses like Reblochons, Pont l'Eveque etc. but this Munster was the best by taste.

Got to love the schmier!

Any pics or details on your other "smeared-rind" cheeses? They're a favorite of mine.

I like the look of your Munster. Have a cheese.

-Boofer-

[Vnature]

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   

[Vnature]

I cut the first failed Bree. It's firm and sour.  Absolutely uneatable.