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).
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