Have you ever started with the intent to make one type of cheese, and then during the aging portion you thought hmm, what would happen if I do this or what would happen if I do that?
I am just curious as I have a Havarti in the cave that is actually aging nicely, well at least from the looks of it, but I have an overwhelming desire to do a washed rind with it. This has happened to me with a Gouda I did with Goat Milk, I washed the rind with sage, salt and olive oil, and it turned out great.
Does anyone else ever get these inclinations or do you tend to stay on mission so to speak? I guess I am wondering if my wife is right and I am just a little crazy.