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

[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!