This is a young washed rind cheese. I made this mid January from raw Jersey milk. It is a little at the salty side because I washed it with a brine to which I had added salt. In my enthusiasm, I might have washed it too often as well. It has the typical washed rind smell, being young, lightly pungent. Apart from being too salty, it tastes nutty with a touch of citrus. The paste is pale and has semisoft texture.