I did not keep a record on this, because it was another "experiment"... I do not even have the date when I made this - sometime in mid to late January I think. And I think it was after the recipe for Ouleout in the Caldwell book. I kept washing it with the 3% brine, waiting for it to get a little red on it, and it never did. But it got pretty soft, so I wrapped it in paper and a ziploc bag and put it in the house frig. I noticed it a few days ago - that it was getting really soft.
I was a bit afraid to try it because it is pretty stinky, and kind of gross looking... But I tasted it anyway brave soul that I am!
Pretty good! Definitely not a table cheese! Okay, I had some today with crackers and my soup. That was really good. But I cannot get my husband to try it!