I was shocked at how they turned out! Pretty close to perfect - dense and creamy in the middle, a bit gooey under the rind, tangy and mushroomy and a bit spicy - I hope all my "experiments" turn out this good!
The curd was scooped into pyramid molds, then drained overnight.
The pyramids were salted, then transferred to the aging fridge.
Less than a week later, the cheeses began to "bloom".
And after 10 days of aging, we broke into the first one.
Wish you could taste it!