The Not a Havarti

So I made a Havarti about 2 weeks ago, then I came back from a weekend away and the temp on the Cheese Igloo went a little high and I had some blue mold on it. After washing the rind with salt and a brine solution, I thought what the heck and started washing the rind with Guinness, yes the Stout, and this is the results so far

The colour is nice and the smell is very earthy, almost like fresh mushrooms. I will keep up the wash for about another 2 weeks and then see what happens.

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