I certainly appreciate the feedback, and I am always thankful that so many of us try all these different experiments and have one another to throw ideas and results around. Elkato - I see what you are saying about the use of b.linen, it is a learning curve for me as well, but slowly it's beginning to make sense. Priestman - cow milk especially Jersey milk makes great Reblochon, I can certainly understand about the fluerescent yellow, for me it was/is very discouraging since taste and texture are perfect, just not very artisanal looking. Did you add Geo in the mix, aged one month, you should have a somwhat soft and not crumbly center.