CheeseForum.org » Forum

Hi all! I have another little problem I'm confused about. I have two little washed-rind muensters in the process.. they're just out at room temperature now (ranging between 60 - 70 degrees) and I'm turning them every day and washing them with salt brine every other day, and I've been doing this for close to a week.. why is one of them suddenly tacky? Is that bad?

Seems like the issue might just resolve itself.. feels firmer now.