One of the things I did on Saturday was to wax this wheel of cheddar. I'd aged it for about 5 days and it had developed a nice rind over that time. Time to wax it and put it downstairs to age with the first cheese.
In addition to the rind, though, the cheese had also developed a couple of small dots of mold on the surface....
Years (and yeeears) ago, I lived in Maine, as did some friends of my sister's and mine.
And one time (and then more times after that), we took a trip to the lovely bayside town of Camden.
And while there, we dined at a place called Cappy's Chowder House. Famous for their luscious and unforgettable White "chowda" served with homemade common crackers (the bigger, hardcore version of an oyster cracker), they also served an appetizer called the Brie Rudder. It was a wedge of brie topped with sliced almonds in a light brown sugary glaze served on a small wooden rudder and accompanied by a half a baguette, grapes and maybe other fresh fruit.
That may have been the start of my love affair with runny cheese.