Yesterday I was down in NYC at Malt & Mold (http://www.maltandmold.com/) (awesome beer and cheese shop BTW!) and had a Belgian cheese called Charmoix. It was fantastic! Anyway, given what I saw and experienced about it in person it looked like something I could make easily enough, but I've been unable to locate a recipe for it.
Here's what I've been able to find out about it, confirming much of what I suspected.
QuoteIt is made using raw spring milk, is lightly pressed into its mold and is aged for between 4 and 6 weeks. As it ages, it is washed with a brine solution that helps cultivate the natural rind of B.linens molds.
I guess the main question to suss out is what the primary culture being used is.
Thoughts? Suggestions?