More fun with “ripened” milk curd. This time only moderately successful. Port Salut is a soft cheese, so I decided to go with the tried-and-true grilled cheese test. (Because god forbid I put unadulterated cheese in my mouth.) It was okay. Just a little twangier than good ol’ American slices. Only I didn’t like it when the bread-to-cheese ratio was skewed toward cheese due to my limited slicing skills. Too much cheese in my mouth at one time = bad news.
June 11, 2012