Epoisses

Here is my first attempt from a few weeks ago to make an Epoisses style cheese. I used five gallon of raw jersey cow milk and let it coagulate over 36 hours at about 70 F. I let it drain for another 36 hours and after unhooping I salted the cheeses lightly and sprayed them with Brevibacterium linens. Next, I then put them under the fan to dry for about 6 hours.

Since then, I washed them every other day with brine and by now the orange color of the B. Linens bacteria is starting to show