Just wanted to share,
I was experimenting a little with washed rind chesses and the last one was a combination of recipes from 200 easy cheeses.
Basically, I followed Tallegio recipe, but added a little of Geo and instead of brining it, just dry salted.
I had two cheeses, about half lb each. The first one was cut at around 5 weeks. It was good but somehow more like a camembert. The second one was aged two more weeks in a cave and then one week in the fridge at around 40F.
Cut it today - it is a cheese heaven!
Amazing paste, great balance of washed rind aroma. Probably one of the best cheeses I made so far.
Attached a pic for you to droll :-)