Slow Food – Sharp Cheese

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September gave me a reason to open a Samish Bay Cheese I’ve been aging for four years. Every so often I buy a cheese from them and set it aside to age. I write the year and month four years from when it was made on the cheese. This is the first one I purchased to age four years ago.

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After four years it is sharp. People mellow with age. Cheese gets edgy.

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