That reminds me that I totally forgot to post the photos I promised of my Reblotin prototype. To recap, this is a cross between Reblochon and Chevrotin. It came out beautiful, milky and herbaceous, supple and gooey.
It is actually a bit more gooey than what I wanted, so my next batch round will include 1/3 less meso and 1/3 more thermo. Amazingly, this is all you need to change the texture. Fabrication and aging remains exactly the same. Cool, huh?
[sorry for the terrible photo quality of the iPhone, can't find my camera charger. Ignore the other cheese in the background on the cheese board, it's some unrelated Tomme I made.]