Thanks! I have a couple of other photos on my blog.
I made these on 1/2. So they were ripened for 44 days, if my math is right.
Salt was perfect, flavor great. They are perhaps a trifle more soft than I would like, and I think this is because I keep making them a bit thicker than I need to.
I'll fill the moulds a bit less next time, should get another cheese out of it.
The only issue is that I have some blue turning up on them if I don't wash every couple of days, which is annoying....
I am also wondering if addition of candidum is necessary, or whether linens alone will ripen them... if you look at the bloom on the French ones, there is a dusting of white... they have been allowed to dry more at the beginning I believe.