Friday, October 23, 2009

It's a good news/bad news situation

The good news - I made a spectacularly authentic block of Muenster cheese in a mere 2 weeks.

The bad news - "authentic" Muenster cheese tastes like dirty socks soaked in bile.


You would think the cheesemaking book might put in a little disclaimer in recipes - something like "just FYI, this cheese tastes like barf and will leave a an aftertaste in your mouth that is similar to the one you get after a long weekend of drinking in Downtown Vegas"