Final tasting = Bad

Over the last few weeks all my lactic cow cheeses seemed to develop a thick blue rind. The salt wash cheeses where too salty, the beer soaked cheeses tasted very bitter and the Marc Brandy cheeses tasted less bitter, but not great. Washed rind cheeses seem to attract a great deal of molds that cause bitter tastes, I feel I need more experience and better conditions so from now on, Ill stick to the harder varieties that are easier to manage.

Salt brine, very salty

Beer soaked, very bitter

Marc Brandy washed, a lot less bitter, not not great

Marc Brandy washed