▲ 16 r/cheesemaking
A little rind critique?
I have made a good bit of fresh cheese, but am pretty inexperienced with aging. I’m hoping to get some critique or insight into the rind on this cheese. Is it looking good? Horrible? Unsafe? I’m not thrilled about the dark green spots, but I don’t know why exactly.
They are goat milk Tommes, approximately 3 months old.
Appreciate any comments
u/shhhitisntme — 6 days ago