Well it's really looking like cheese now. Today when I opened the lid I got that slight whiff of ammonia that I recognise when opening a camembert sometimes. I am hoping this is a good thing (Help Chris!). I have not planned the tasting party yet but I'm thinking of sampling my wares. It's just over two weeks since I competed the one day workshop at Kingaroy Cheese and the expected maturation time for the cheese is 2 to 3 weeks.
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