Well... it's been a long time people! Yes, I was suppose to go back 2 weeks ago but because of that volcano in Iceland my flight was canceled and I got delayed in Paris for another week. Poor me. I did worry about these cheeses in my cave n NYC growing wild and when I came back in Saturday I was pleasantly surprised to find that the new goat's version was a bit wild but the B.Linen came out without any washing at all (wow, inoculating it into the milk really worked!). I brushed it with bacterial rind and it looks great.
The cows' version with which I started this thread last month was ready to open. It smelled lovely. The B.Linen was more yellow than orange and it wasn't too stinky, yet slightly grassy. It came out a bit drier than I anticipated and more flaky than desired (but now I know that this relates to the inoculation time, I will make this go away on the next batch). It is firm with small random eyes (likely do to the MD89) and thin yellow rind (the body is slightly harder/darker under the rind)
The taste is gorgeous; A mild aroma of B.Linen and gaminess to go with it. It's nutty with a slight flat sourness (typical for young cheese) and it then finishes in your mouth with a surprise of butterness (I think this is a Flora Danica). It also passed the melt test with flying colors. I think that this same cheese with slightly shorter flocculation time would be perfect! Here are the photos: