I never posted about the make, but will now because I was so pleased by it, and because the professionals at the class really liked it. As I recall the make was straightforward from the Caldwell book, using Kazu as a starter. But then, I left in in the brine about 5 hours longer than I intended! So it went into anti-brine for 5 hours. Then I was worried it would have not enough salt! Then the cave developed over 95% humidity, and all kinds of yeasty smelling things were growing in there. So I was happy to rub it down with salt and with vinegar/salt. The furry rind kind of scared me since it was my first time with so much growth! The cave finally stabilized at about 90% humidity, and the rind on the cheese stabilized at about 2 months, and did not ever need anything more other than turning and occasional dry brushing. I think knowing for a few months that this class was coming helped to keep me from cutting into it! The rind had a nice orange sort of color with a kind of moist softness - but not like washed rind. And it smelled divine!
