Here is a quick update on the Epoisses style cheese I have been trying to make for some weeks. The cheeses in these pictures have been washed with mildly salted water for almost two weeks. On a few cheeses the rind is very fragile. I suspect it might be a little to moist in the environment they are in. The cheeses also show signs of a white mold which I think is Geotrichum candidum. I didn't add this to the milk, it must be present in the refrigerator the cheeses are in. The rind is slightly yellow, no clear real signs yet of the Brevibacterium linens. Maybe when I wash them with Marc de Bourgogne, which I will start in a few days, it will appear.