It was cellared at 50 degrees, then two months at 60-65 degrees, blew out of its wax jacket and had to be re-waxed twice, so the Propionic seemed to be going well, then spent the last month in the refrigerator. Still.

Still no round holes.

It should have round holes.

Still, it tastes really good. Maybe a bit too lactic, but with excellent texture, and I couldn’t help but eat all of the smaller part.

T’rest will be waxed and returned to its refiregitatored coldness.

Yummy snack!

-R