And it's not bad? It definitely has a cheesiness to it. There's a bit of an unpleasant funk to it but I think it's a side effect of the alcohol from the fermentation and the smell from that has only just started to subside. I think Im at 2.5 weeks now? So i think that'll still improve, and I could see it going away entirely after another month sitting covered in toasted spices under olive oil

I'm getting ahead of myself since i haven't even finished this batch yet but I wanna add koji to a batch and see what happens

I thought that was a cool and new idea from me but nope no such thing as an original idea

https://northeastlarder.com/Shio-Koji-Grain-Cheese

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