The cheese is at the 49th day, seven weeks. Time to cut. Optimal aging is from 40-60 days.
Upon opening the cheese paper, there is slight linens and Geo showing along with several small spots of opportunistic blue. I dabbed and cleaned some of the blue off. The vacuum sealing will stop the blue development.
The cheese is soft and sticky at room temperature, but not oozy. This is good. Sliceable and smearable. The salt level is slightly higher than I would have wanted which is surprising since I cut back on the brine time and didn't excessively salt the moist shroud that covered the cheese in the minicave. Still, the overall product is pretty much on target and very tasty.
I'm thinking about Crescenza now. Much creamier, moister, and prone to ooze.
love this cheese style.