I decided I couldn't wait any longer and I opened up one of my Reblochon after 30 days in the cold fridge.
It smells lovely, not like smelly socks I'm pleased to say. More like mushrooms maybe?
It tastes wonderful and the texture is smooth, even though it could do with a little more ripening.
I gave half away as a gift and the remaining half didn't last long at our place.
I've since opened another one, a week later, and it's amazing the change in just one week. The flavour is slightly stronger and the texture is more even, and becomes quite gooey after sitting out for 30 minutes. They haven't turned out to be as orange as I expected, but I am still well pleased with them
As I've decided to give my clients a Cheese Box for Christmas, I've got enough time, if I make these again this weekend. I won't be changing anything from this first make.
I think I'm going to include a wedge each of Reblochon, Caerphilly, Camobozola, Brie and/or Feta and Halloumi. My question is, will all these cheeses stand up to being vac packed (individually) for a few days between giving the gift and eating them the following week of Christmas?