3 ms·
> It just turns into a firmer cheese by then Really? I thought it was the other way around, starting relatively firm and liquefying as it rots.
by thaumasiotes 2y ago
> It just turns into a firmer cheese by then
Really? I thought it was the other way around, starting relatively firm and liquefying as it rots.
- kjkjadksj 2y agoMaybe by the end. It turned into more of a gouda texture; more effort to cut vs how soft brie starts off. Maybe it was drying out.