What happens to your home cheese project when you forget about it for a week over the holidays:
The newly forming rinds stuck to the sushi mat, which keeps the baby cheeses up out of the moisture that condenses along the sides of the ripening container. Usually I remove the sushi mat as soon as I see the dull edge and hairs that hint of the first bloom. With all the socializing, houseguests, and constant flow of eggnog, beer, and crab I sort of–oops–forgot about my babies for a few days.
I was able to rescue two of them, but I’ll have to figure out what to do with the others. I love baked Brie, and I still have a jar of leftover French onion soup I made from my own beef stock (I have been a terrible vegetarian this month) so I’m about to put this in the oven: