18th-century recipe and 180 days to see if it works
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.
Still a decent amount of mold, but currently none of it seems to be spreading.
2 comments:
Hey K.,
It looks great. When do we eat him?
O>
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.
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