It’s an Appenzeller, at six weeks.  Every day it gets rubbed down with a mixture of vodka infused with rosemary, sage, tarragon, cloves, juniper berries, chamomile, ginger, anise, and orange peel; mixed with the yeasty lees from my mulberry, ginger and turmeric sodas.

It’s tumescent because it’s young, and kept at 60-65 degrees while Propionibacterium freudenreichii subsp. shermanii rabbited away making holes (think Swiss cheese.)

Now it’s going into 52 degrees for four months, at which point it will still be young, but ready and creamy inside, or if I can resist, aged for longer.

-R