Bruce - Good catch! I am glad to see how consistent I am! Totally forgot we discusses this in the past!
Kathrin - Reblochon is not Munster... it's a rather mild cheese. Technically it's a mixed rind cheese so it has a mild geo and mild b. linens instead of a very harsh linen as in the Trappist monk styles of cheeses which can be far stinkier. It's also not terribly acidic so you should be able to feel the milkiness of it and notes of grass or hay - depends on your milk characteristics.
You should follow the recipe: turn the cheese and wash the sidewall and top. the next day turn it again and wash the top. The next day turn it again and wash the sidewall and top etc. This way, every surface of the cheese gets a wash every two days and you will never put the wet side on the wood planks. In the second week, space it out more wash top and sidewall, the next day turn and wash the top, then rest a day, then turn and repeat. By the end of this week the cheese should begin to be pillowy and when you give it that rest, you will see that the Geo is trying to use that extra day to bloom. If it's still too stiff, give it some more washes and wait longer - it was probably too acidic and will need extra care. Once it is softer and pillowy, wrap and move to fridge.