This is a build from Dec. 19, two gallons into my clever cut-from-a-bucket 8″ hoop:

I sprang some change for a French spruce tree bark belt, so now it looks okay outside of the beltway:

… but I’m concerned with the cheese itself. The rind doesn’t look smooth like it should, instead it’s more “brainy.”

It has taken on the right coloration, but I’m still worried!

-R