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Short but sweet
http://www.youtube.com/watch?v=dnlCiOM-u08&feature=related#

I find it interesting they wash the cheese using their bare hands. I thought i was the only one who does that.

I also wash with my bare hands, but I do make sure I've washed them first - a must, given the state of my fingernails when I've been gardening!

Many thanks, too, for the video.

Looks awefully stinky

I'd love to have a go at making this cheese, along with Stinking Bishop, but I am worried it will kill the flavour of other cheeses in my cave. Some might say that is a good think but I don't want Romano flavoured Epoisses.

I think a ripening box should maintain the smell from sticking to your other cheeses.

I think he should be more worried about contamination. From my experience, b. linens is more aggressive and contagious than molds. When i handle my cheeses, i handle the smear ripened first.

Your right but optimally you should tend to all of your natural rind cheeses on a daily basis to not enable molds\yeast to get a foot hold.