As I like unripe pears, I can understand what you mean. I am thinking about a Limburger because I had one earlier in the same cave, so this might be the reason for the orange color of the rind and the smell. I still do not know how strong that will be. The texture is much different from a mix between young Swiss and an aged Parmesan. May be I didn't use enough rennet. Floc was 19 min (too high), multiplied by 4, total time to cutting 76 min. Some disorder during heating, not quite linear, 35 min from about 30, to 36.5 deg C and 15 min to 44 deg C. Finally, it seems that I wasn't generous with the pressing weight either. I am sure the cheese will be eaten and hope to improve on next batch. I'll keep updating and thanks for suggesting the chunk, I wish we could exchange some.