Mmm, looks good Tia! Can we see it again in a month please? You just let it sit like this and flip occasionally right, no other "babysitting"?
Well, I did a little baby-sitting last night. I really didn't know what care might be needed but I saw it had the beginnings of what I presume was a bit of PC so I massaged it in. It was rather like smoothing icing on a very firm cake and the chocolate smell was divine. Made me want to open the chocolate drawer and have a snack but I got distracted by the paprika Caerphilly which had white and wild blue mold and needed more massaging. Actually I coated that one with olive oil. I'm wondering if I could get a shoulder massage by putting a little PC growth on my shoulders but not sure if Joseph would notice since my skin is so pale after such a long winter.
I do think this cheese is going to do well. Not sure how the mold issues will work and if massage will continue to be the care it needs. With the previous paprika Caerphilly I let it get to a dryish state, then salted and then rubbed and oiled. Not sure how I'll handle this chocolate one......don't want to use olive oil. Maybe I could use coconut oil if I think oil is needed to keep molds at bay. It feels like chocolate sacrilege to let it get all moldy the natural rind way. Maybe my second chocolate coated cheese could be an experiment for natural rind......in fact I should have used coconut oil to create the chocolate paste.....why didn't I think of that. Darn! Now I better go eat some chocolate.
Oh, and since this one is a Tomme I'm not sure how long to age it out....any suggestions?