At the four week point, this cheese can continue to age slowly in the big fridge. I sampled the extra curd Reblochon mould cheese as a quality control (Boy, do I love the QC checks!). Though this is a different form factor than the previous make so long ago, the underlying culture mix and treatment delivers a wonderfully satisfying cheese. The herbs provide an understated background to this cheese.
No, that's not really a jelly donut, although the Geo does mimic powdered sugar. Got a little Geo and linens going there.
I used microcrystalline paper to wrap the four little plush pillows. They'll breathe a little and continue to improve. It might be too optimistic to hope that they'll be ideal for the holidays, but there's a target. Perhaps another eight weeks?
I was able to stretch out the
last effort to 19 months by vacuum-sealing the cheese portions.
-Boofer-
