u/Weak_Slide2973

Request for a sanity check as this is only my third wheel and first that doesn’t seem fully knitted. Just confirming this appears to be safe… no off smells and texture seems fine. Ignore the pattern from the vacuum seal bag at the bottom.

Cut the wheel and vac sealed at 3 weeks. It’s been in a mini fridge cheese cave at 50-55 degrees (f) and floating around 80%RH.

Guido’s hard Italian. Low temp pasteurized whole milk from a local creamery with a bit of crushed red pepper.

Learned too late that I should have baked the crushed red to sanitize, but the holes don’t really seem to be near the pepper flakes.

Flakes were added to the drained curd before pressing.