All the cheeses have been back in Brooklyn for a month or so after spending the summer upstate due to the heat in the city. I can attend to them more regularly because I spend most of my time in the city. This also allows me to start with some washed rind cheeses as seen in the third and fourth photograph. The recipes for these cheeses are based on the procedure for Reblochon cheese. Jim Wallace, the technician from New England Cheese Supply was so kind to send me a target sheet for this cheese and when I was in France over the summer I visited a Reblochon maker in the Haute Savoie. I shall post about this visit in a few weeks. I am currently washing three wheels with Marc de Bourgogne and two wheels with lightly salted water. One wheel I have allowed to go wild. This is the green wheel in the third picture.
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