Raclette, maybe.

[Gregore]

Alp. Seeing as how this cheese falls under your specialty , what would be your guess on why the center is the way it is?

[Alpkäserei]

No bacteria survived to break down the proteins, since you did not use a thermophilic acidifying culture.

This makes sense, you have a creamy outside as a result of the action of the rind but nothing happened inside. Essentially you killed your cheese.

[Penny C. Liam]

Thank you very much for this explanation.   It was very tasty just the same and I would like to try this recipe again but this time with a thermo acidifying culture.