Good day fellas,
I was trying to make cheese at home, a tomme to be more precise, so today after 3 months of maturing the cheese I open it and realized that it's was actually blue cheese.
I used raw milk and keffir for the bacteria needed in the maturing but now I'm unsure if this cheese is edible or not.
Does someone know if I can try it or how can I test if is safe to it?
It really smells good, not rotten or anything thanks 🙂
by Frosty_Foundation_75