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0 pointsthaumasiotes1y ago0 comments

> It just turns into a firmer cheese by then

Really? I thought it was the other way around, starting relatively firm and liquefying as it rots.

0 comments

Maybe by the end. It turned into more of a gouda texture; more effort to cut vs how soft brie starts off. Maybe it was drying out.

j / k navigate · click thread line to collapse

Maybe by the end. It turned into more of a gouda texture; more effort to cut vs how soft brie starts off. Maybe it was drying out.

j / k navigate · click thread line to collapse