I made this cheese 11-5-14, opening at 24 weeks. It was aged with a natural rind with no treatment other than dry brushing to control the geo and the blues. The cheese went from 2#12 oz down to 2# 4oz. It is quite firm and makes a nice grating cheese. It was very good on pasta, though might have benefited from more salt. Tastes better without the rind... I put half back into the cave vacuum sealed to see how the flavor might change with more time. Here is the link to the initial posting with the make.
https://cheeseforum.org/forum/index.php/topic,13418.msg102543.html#msg102543 (https://cheeseforum.org/forum/index.php/topic,13418.msg102543.html#msg102543)
The rind is really pretty, Susan. Too bad it's not tasty too. AC4U
Larry
The rind alone makes this worth a cheese. Nice job! ;)
I agree , the cheese looks wonderful and the rind is beautifully thin.
A cheese for a lovely looking cheese.
--Mal
Great result! AC4U
Beautiful result Susan! Very nice rind and very thin also. AC4U!! ;D
Yes! The rind! Nice! Pretty! Yay! ;)
+c
Thank you for the cheeses! I am sort of starting to like the musty taste of the rind... Or is it "dirty"?
I am guessing the rind is so thin due to the regular brushing and due to the firmness of the cheese - but I don't really know...
Beautiful! AC4U.
I've been missing some of these outcomes! A cheese to you for what looks like a very nice result. My last bitto developed moulds, which may have amoniated it (humidity got too high), but I've washed off the rind and I'm hoping it will recover. It's not looking good for our hero though, but yours is a treat to behold.
Thanks Jeff! Half that cheese was vacuum sealed and back in the cave. Waiting for the one year mark possibly...