128 days at sea

So these cheeses (make 48 – july 4 ’15) have been kicking around the ripening fridge for the past four months – covered in molds of every description – occaisionally washed up, but generally neglected and all but forgotten  – but dont they clean up nice?

make 48 at 4 months

And they are “hard as hockey pucks”  (as you might imagine) but i’m thinking they might still be edible – if not as a “table cheese” then maybe as a “grating cheese”.

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