Made Karlin's recipe for Port Salut (second time) but could not get the pretty red b. linens I was hoping for, either time. I have since purchased the SR3 in hopes that its promise of a "bright orange" will bring some desired colors to my next cheese...hopefully a Taleggio :-).
So you'll see the nasty dark molds that formed...eww! I washed with b. linens for double the time called for (hoping for "red" coloring), but it only brought on even more dark molds :-(. I have learned since from someone (really really cheese-smart) on this forum that that is NOT the thing to do. Then washed with simple brine 2-3 times per week until today, at 7 weeks old. Supposedly, it was "ready-to-eat" 2 weeks ago (according to recipe anyway), but is just now feeling softer like it should, so took it out and cleaned it up...took a whopping 30 minutes with a vinegar/salt wash and heavy scrubbing with soaked cheesecloth.
I hated to have another "white" "Port Salut" which I will be serving to guests at Thanksgiving, so decided to fake it with an annatto wash (copying another cheese-smart guru on the forum ;-). Started out very light (adding some drops to a simple brine), but then got more aggressive and WOW, it's really orange!
I'm letting it dry and then will bag it and hope for the best for Thanksgiving Day!