OH, general consensus was that it was awesome! It really was amazing. Gave wedges to a vet friend, Cheesemaking friend, the butcher who did our farm slaughtering, etc, etc. My Cheesemaking friend saved a small piece of rind, having trouble parting with it, and finally used it in some dish....can't remember what but she said it was great.
Boofer, I don't think the salt only draws moisture from the cheese because in our humid season I can put plain salt on a plate and it draws moisture from the air. That's the season this happened in. The texture of the cheese was perfect, not dried out. But I am very relieved to know you stayed awake in history class!
. I'll rest a lot easier now.
. Seriously, weren't those the best parts of history class? Old time food preservation of older cultures?