Just read an article about a fellow who enjoys making his own cheese. He describes the process he uses, complete with color photos, and then asks what it is that he is making. I suppose he wants to know the name of what he is making, to which he is told there is no name for it. Now he may take that to mean that he has created a “new” cheese, but actually, he is making an ill advised attempt to age a fresh cheese. Fresh cheeses are too high in moisture content to age, as they will sour and spoil when aged more than about ten days.
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