Good tips for cleaning my next effort.
I just can't see all of those cheeses on the racks being individually tended to. Perhaps there is something that the cheese maker does to inhibit surface growth. If the cheese room were teeming with b. linens then there would be a significant red rind on all the cheeses. I don't see that either. They look pristine.
As for the wrinkled rind in my first washed-rind cheese, that was a good learning experience, having never encountered any of the stuff I saw. I am working on a Beaufort now, developing a natural rind in my cave. It didn't get any added rind treatments such as b. linens, yeast, etc. I'm just washing with brine and keeping the low white growth down. However, a Tomme I started this past weekend did get b. linens, geo, and yeast. It should be an interesting exercise, having never used the geo or KL71. Not sure what to expect. I rather anticipate something similar to the rind on the Esrom, which I will try to control better.