Well, the little crottins are all gone - eaten up by my friends - rinds and all. I enjoyed them, but I don't feel as confident about making them as I do with camembert. They are definitely challenging. I may try again before summer comes to make them again.
DeeJayDebi - I love the rinds, but I have seen people painstakingly peel the rind off of brie and camembert. I think some think it is some sort of plastic cover. I think if you are caught peeling rind off a cheese in France, it is a guillotinable (is that a word?) offense :-). But, to each their own!