Oh hai! Um, yeah it's cheese
Guess who forgot her little workshop cheese. Well I didn't forget it, I just didn't pay attention to the time.
Since this was from the workshop and it's been over a month I thought I better cut into it.
Looks good, it was starting to soften just under the rind so my decision to open it now was good. The rind is a bit strong for me, but the center is soft and creamy. Not as good as it should be, but not horrible bitter over ammoniated.