According to the recipe from the first post I had use LR and PC HP6. You can find them: "thecheesemaker.com" or "cheesemaking.com".
To suppress DH try to wash the rind with 10% brine. I'd use this after Linuxboy's recommendation and the attempt was sucсessful.
This cheese is also 5 weeks old now and it's taste is moderate strong and real yummy
For me it smells
. Moderate strong & pleasantly. I think that to use therms "stink" or "smell" depends of individual preferences.
But here is ont moment: instead of parchement & foil i use "Cheese Wrap for Washed Rind Cheeses" from NECSC.