Last night as my two remaining cheeses in this batch had really really bloomed (see pictures above) I finally beer washed them as recommended by Alex above, info/pictures of washing them here
. This morning I cut and ate some of the half squished one as I thought with very thick almost toad-slip skin stage rind. Note interior bluing of cheese in picture below where gaps in interior from when cheese got squished. I added no blue mold, and have not used any for 6 months, must be wild airborne.
Anyway, breakfast sandwhich was much to my surprise wonderful, cheese was soft and creamy with a Gorgonzola taste!
Questions to Alex (or others):
- I should have beer washed earlier right?
- I noticed on your pictures of similar cheeses that you have rind on all sides, I assume you turn cheeses on sides so that bottom also blooms?