As expected the rind broke and the cheeses started leaking. I had to put them in containers. They now look like St. Marcelin. Washing will be difficult but I guess I can just dab the cheeses with wine.
I have been making cheese since early 2008 in my kitchen in Brooklyn, NY. I started without any intentions. The cheeses turned out pretty good and soon friends encourage me to start a business. I did a little research and concluded that the market could bear another artisanal cheesemaker. I am now in the process of building a small creamery in Walton, NY. I hope to be certified and legal in early 2011.