![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEmr08oNaidc2EBVklEubKBLA-k1GVXTmlxLlfKWXzwQ3of9bPdVTel6e0Q963V5ydReoFDt7twr3A6x2iCWj8ogUjGVJc122cPA75s8TKOF1xU0SJpGbaE-7SrZIL4wjGYgK_O5liJsf3/s1600/IMG_20140116_104908680_HDR.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgVNdr-36PkktvcTr8aIaflLGtk-MmsdKpYcDcG1u7G0QuSsonO6_6VzNJfOuyt4xqbEQetWFHtFYgl-pvZH4iPeZlJNF8zTJzdJRBjcR_6my_apYZ2dN_7EY_UUIGEKOI_AU6Y5T2xgm/s1600/2014-01-16.jpg)
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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