basement cheese #1 2009

[eub]

Made in a vaguely "Swiss mountain cheese in one-gallon miniature" style: thermophilic cultures, and Propionibacter but I didn't get any CO₂ evolved. Tastes... buttery, smooth, with some booty to it.

From basement cheese #1 2009

Comments

[bhudson.livejournal.com]

Where's the cheese mites? The funky fungus?

This seems too edible for something you'd post about.

[katybeth]

This one was quite edible. It's sort of hit or miss with basement cheese.

[eub.livejournal.com]

Well, I scraped the surface mold layer off before bringing it up out of the basement. Really should have gotten a snap of BC#2 with its crackly flaking salmon-colored skin.

[marzipan-pig.livejournal.com]

I'm not sure of what to think of 'crackly flaking salmon-colored skin'.

Don't poison yourself with this, mmmmm-kay?

[katybeth]

We didn't eat the outside!

[bhudson.livejournal.com]

Oh, ok, my trust in you is restored.

[beaq.livejournal.com]

O such a respectable cheese.

[hosterman.livejournal.com]

Mmmmm.... basement cheese. =)