I had cut the square Pont l'Eveques this morning. I decided to cut this little puppy this afternoon. You can see I already cleaved it a while back, but then closed it back together again when I saw that the progress wasn't nearly complete.
Cutting today, I saw that the slurry hadn't really become a factor at all. Perhaps if I do a blue any time soon I'll use the PRB15 that I've been holding onto.
Tasting this little cheese was very pleasing...creamy, with a slight tang. This actually seems more like what a Crottin or other lactic should be. Overall, not very blue at all, but still very tasty. I wrapped the remaining pieces in cheese wrapping cellophane and put them in the cold fridge.