With the milk I used for several years, the cams were on the pungent side. I've never had one ammoniate.
About the rinds, if I use only PC, the rind is very beautiful and 'furry', but the flavor can be a little on the bitter side. Adding GC, the rind isn't as beautiful but there is no bitterness . My rinds have all been smooth, no wrinkles.
My family loves Epoisses and therefore likes the stronger cams. I am hoping that with the Jersey milk, my cheeses will still be on the pungent side, but with greater richness and depth.
And thanks ever so for the suggestion on the Epoisses rind. I will start today brushing to make it stronger. I use a California made grappa, that like Marc, is made from the Pinot Noir skins. And yes, I make it the Grappa wash gradually stronger. These are the first 2 batches that have actually had a lovely deep orange rind. The 2 batches are from March 30 and April 6. And since I've not yet had a batch come to fruition, I don't know when the rinds will start to dry out. (They are a little tacky.) Do you know how and when this should happen?
So sorry, but I have to rush off now. I'm very anxious to brush my 'stinkies'.
Thanks again for your wonderful help.
P.S. When my new cams are ready to go, I'll post a photo.
Annie