10 Liters of raw, unpasteurized goat milk, brine washed twice a week. Today is it’s 4 months birthday, decided to crack it. Piquant, lightly sharp, a bit too salty, crumbly and chewy at the same time. Me and the family are very satisfied and pleased, I’ll continue making it, may be less ageing to have it less dry. You can see in one of the pics some quite deep cracks (about 5-6 mm/.25”) that appeared suddenly some 10 days ago.

Looks really good.

Any clue about the reason for the sudden cracks? Nothing changed, temp and humidity almost constant.

how did u get this brown look ?

Only washing with saturated salt brine, first month-3 times a week, second month-2 times a week and till then-once a week.
I have/had more rind washed cheeses (I like them a lot) in the cave, so may be some natural grown b-linens has sticked to this one too. I used the same solution and same cloth to wipe the cheeses. I am not such “religious” about having separate brine+cloth for each cheese.
It is known about Limburger to wash the older cheeses (if you have some ) first, and then the younger ones, to inoculate them with the b-linens.