We controlled the humidity and airflow with more precision this time around. The patting method I used actually held back the gc/pc growth, shutting it down a little earlier. Our next batch will be done without as much patting to see if we can get a little longer mold life and some better rippling from the mold growth in the rind.
As for aromatics, the extra airflow actually lessened the stinky-factor to a 5 or 6 on what I lovingly call The Foot Scale. The Reblechons we're working on (seen in the back left of the US Valencay photo) are certainly winning the stink award (about an 7 on the Foot Scale) in the house at present. But, with the start of a new batch of Saint Marcellin, we'll see if we can add a cheese to our cave that can compete with the Reb's.