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Cheese update. Seems to be doing well, which is to say it looks blue and gnarly. Smells pleasant (assuming one finds blue cheeses to smell pleasant).
I think I'll open it up soon, my technique was not perfect, and I'm worried that letting it fully age might result in off flavors or even spoilage, and I prefer it to be mild rather than risk it being inedible (am I being paranoid?).
Cheese update. Seems to be doing well, which is to say it looks blue and gnarly.
I think I'll open it up soon, my technique was not perfect, and I'm worried that letting it fully age might result in off flavors or even spoilage, and I prefer it to be mild rather than risk it being inedible (am I being paranoid?).
By gfron1,
