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Following the Tips post from iratherfly has led to success with my first reblochon which is a thing of oozing orange rind beauty! But is there some way to now halt it so I can extend the eating time? My reblochon is packed in foil in the normal fridge.
Will vac pack work?

Not going to be enough left to pack away! Must start a new batch.

WOW! Nice job. AC4U!

Oh how exciting! My first forum cheese. 

Another one for you (first one I've given!)  As soon as I'm able, I want to make something exactly like that :-)

Well done, that looks delicious! I made my first reblochon a few months ago and kept them wrapped in cheese wrap that I bought (https://www.cheesemaking.com.au/shop/cheese-wrap-micro-perforated-for-washed-rind-cheese-220mm-x-220mm-25-pack/)

I stored it in the regular fridge and it was still excellent when I finished the last of it a couple of months later. The rind was slightly thicker and was a bit gritty, from the crystals that form, but the paste was just the same.

Thanks, that Was what I wanted to know. I will experiment and report.