

These were washed with a light brine every 2-5 days and kept in the garage in a tupperware container. The garage got as cold as 45 but no warmer than 60 degrees.
I will admit, I'm rather insecure about this. Some of them are more moldy than others, but they do all seem to have a rind and a creamy, somewhat acidic cheese on the inside. I don't think these are ready for prime time yet, but it's not inedible. Although I haven't eaten the rind yet. I've been cutting that off...
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