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?
Looks good to me. You could be right about the touch of BL but some would say that that is no bad thing.
If you LOVE it, nothing else matters.
Have a cheese from me.