OK Boofer, I still had to post picture of my try of Fourme d'Ambert. I know, the shape isn't what an original Fourme d'Ambert has to be, but the smell is really good. I have rubbed the cheeses once a week with some salt, but the rind is getting more wet that I like that way. I think I will give it rest for a while.... Second picture is the current content of my cave, still waiting for some extra glass shelves however. Top shelve the Fourme d'Ambert, second 2 kg of Cabra al Vino and almost 3 kg of Leiden, last one 2 big and 2 small Greek Gouda's....