When I finally cut into it yesterday (“goodbye old friend” *sniff*.) I wasn’t expecting much – but the weathered rind had done its job of protecting the clean, wheaten-coloured cheese within. And the taste? -reminiscent of any respectable British cheddar!
It takes me years to learn on my own what a “real” cheesemaker might explain in five minutes – but who would rather hear the story than live the life? – And so I’ll play this one again – with a little more tenderness next time.