As you can see these cheeses don't resemble Limburger! These were based on a Limburger recipe but turned into more washed rind 'epoisses' style cheeses as part of an experiment. After tasting them I wasn't too impressed. They each had a slight difference in taste but it wasn't great. Most of this style of cheese I have made is starting to taste they same and I need to work out why. I was hoping the smoked paprika would give it a slight smokey taste but this wasn't the case. The brandy wash didnt really seem to give it that 'meaty' taste liek an epoisses. From now on Im going to just stick to one recipe instead of jumping ahead.
