Roche Baron

[hoeklijn]

Posted this one in the wrong "white mold" board earlier....

Does anybody here has a good recipe for Roche Baron?
I intend to follow the recipe for Cambozola and finish the rind with ash just when the cheeses start to become softer in the middle but I wonder if that's the right way to approach it...

Is this a good idea or does somebody have some more directions?