I don’t make many recipes from Mary Karlin’s book any more, but this one is very good. A mix between a bloomy rind and a washed rind, and delicious. This is from my first attempt:

My first try went into a number of molds:

Here’s a ‘nother. After a couple of weeks in protective wrap, in the fridge, some of the G. candidum (or PC?) grew back:

One post said that the initial brine was probably too weak, but this cheese gets a daily washing with an annatto and salt brine. It was really good, but with all that washing, I found it a bit salty.

For my next build, I thought an eight inch cheese would be really sexy, until disaster:

Fine, trim it up and use the rest in a pizza!

The rest has a lovely G. candidum coat:

Like your granny or a young teen athlete, it will continue to get its daily rubdown until it’s ready.

-R