Sunday, February 25, 2007

Wrinkles are beautiful

The cheese has finally started to firm up! The lard is drying out a lot faster, and with the exception of a few wrinkles, the rind is looking a lot better.

Still a decent amount of mold, but currently none of it seems to be spreading.


Anonymous said...

Hey K.,

It looks great. When do we eat him?

Kristina said...

Tentative "Cut the Cheese Party" is scheduled for May 26th... but it all depends on how fast the cheese firms up.

If I can core it within the next month, I think it should be on track.