I had some nice crusty bread just sitting there...okay, okay...I caved.
Ooh, I
like it! Yum!
My wife enjoyed it too.
Day 45 is still 10 days away, but I had to don my Quality Control hat and just check the progress. I
WAS worried about slipskin. I need not have worried. Yes, there is still a semihard core that needs to be converted by the culture, but the soft and
gooey is wonderful. So creamy. Oh yeah, this is a keeper.
I am a little confused though. Going into this I had asked about the correct culture mix. I did include Penicillium Candidum which seemed to exclude any appearance by the B. linens even though I started washing and misting with a 3% brine laced with SR3. Because most Reblochons I have seen have an orange hue and most Camemberts have a white coat, I think I may have a
Camblochon here.
The other three pillows need to go closer to the full 60 days in order to fully ripen. That's the end of August.
-Boofer-