Wow, that cheese looks wonderful. I can feel its taste also.
It looks very much like a Reblochon, it must be mild et also probably tastes like a Saint-Albray. The washing with a salty B Linens brine stops the rind of blooming and it develops a linoleum / snake like smooth rind. That's my way to say it.
Funny what you say, that you had some blue stains, me too, because at the moment I am also making a CAM Blue, and that roqueforti has a mind of its own, it goes everywhere. In France they never make a blue together with a Camembert on the same plant / factory. Now I understand why!
So congratulations.
I have made successful mistakes also. I put it on the account of my cheese-making angel...
