I think I did a few things less than perfectly, I think I may not have brined it long enough. It was an almost constant battle between me and the mold, so I cut into it after only 2 weeks. It has a slight 'stinky cheese' note to it, so I'm theorizing that it may have developed a bit of b. linens, (just based on what I've read). It may not be perfect, but I LOVE this cheese! By itself, with salami and crackers, cheese bread... I can't wait to make it again.
It melts oddly though, almost as though it forms a skin and melts inside the skin. It's got a slightly tangy taste, so I don't *think* it's a lack of acidity, might it be that it needs to age longer (next time)to melt properly?
