Cheese: Still old and moldy

Last weekend was the five week mark for the cheese (which you may remember from this post or this one), at which point it was supposed to be done aging, so I grabbed a chunk, whacked it in half, and peeled off the wax. My first impression was that it was both creamier and tangy-er than I expected . . . and then I was hit with an overwhelming aftertaste of pure mold. We spent the next few minutes standing over the kitchen sink sputtering, shouting “Gack!”, and fighting over the lemonade pitcher to the get the godawful taste out of our mouths.

Better luck next time, I guess . . .

— Amanda


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