This blog chronicles my observations as a civil engineer and updates of my life and times. It actually started as a means to chronicle my cheesemaking, but I realized I can present a unique viewpoint here and provide updates to friends and family.
We tried another one of the little brie type cheeses at 6 weeks. I thought it was tasty, even if it was still a hard cheese. After reading some things, I think it may have too high a fat content to let the proteins get soft... along with the lack of humidity for the white mold. I still have 2 left in the cave - one I'll let go for a long time to see if it's a good aged hard cheese, the other I've washed in chardonnay (which may cut the saltiness and add some complexity).