It is often said that you shouldn’t judge a book by its cover, the same could be said for cheese. This is the case with my experimental “Twisted Squirrels“.
When it came time to wrap the cheeses, I was concerned that the rinds were a little moist but I wrapped them anyway.
The one I chose to sample had a stain from the spruce strap I was aging them on but it did not seem to be worse for wear other than a stain on the rind.
The rind was a little chewy, but not bad. It had a sweet lactic flavour with a hint of salt. It was OK, but it definitely needed more time. I gave it another couple of weeks. (note that the next pictures were taken with my iPad)
The aroma was hard to place, it almost reminded me of the smell after you clean your equipment. The rind was very slimy and had a terrible mouthfeel combined with s slight bitterness. The internal paste was creamy but it seemed like the salt levels had increased. It was still sweet, but the salt was creeping up.
I wondered if it was just me? I had one on the cheese board the other night when my friend Addie returned from India, both he and Rick seemed to agree with my assessment of this cheese. Addie took one home with him, I think to humour me, but I hope he did the same thing I did with the rest…tossed them in the bin!
I love to experiment with cheese, that is how the Little Squirrels came to be in the first place. Do I regret making them? No. I look at this as a learning experience. I will keep calm and Cheese on!
I will have more pictures up on the Facebook page later in the week.