FAIL!

Oh poop. We unwrapped the little bloomy rind cheeses and they were no good. At all.

Well, I suppose the cheese bit wasn't actually inedibly foul, but the rind part was bad in about three different ways. Here I'll tell you how:

1) It was wet. It leaked nasty, slimy, mouldy, cheese juice all over it's cheese box. I guess I didn't let them air enough before I wrapped them.

2) The rind was too thick. Gross. I read in a cheese book a description of a rind as "snappy like hot-dog skin" and that barfey little description seems to cover that description. So we are up to wet, slimy, thick, and chewy (I guess, the rind didn't actually make it to my mouth). What next?

3) AND the skin was slipping off the cheese. Bad bad bad.

So the first bloomy rind "taste" goes: wet, slimy, thick, chewy, and slippy. FOUL.

But look at all those lovely lessons learned! I am extremely self critical, so this is not easy for m). More drying time. Turn more often during initial rind development, leave them elevated on a cheese board in the aging box (seriously, that one I am really kicking myself about. Idiot!). That's all I have for now, but I'll do some reading before the next attempt. Which may even be tomorrow. No time like the present while this is all fresh in my mind. And really so much room for improvement. See how well I am handling this!

Oh! I should have taken a picture, but I dumped them all in the trash. Sorry.