The hubby and I just cut into the horseradish muenster and both declare it a success. I took Neil’s advice and soaked it in heavy brine for about six hours, then put in the frig in a plastic dish with the lid loosely on for four or five days. Yummy!
I have been out for a bit as I had an accident on August 30th which broke my hand. I have not been able to type other than one fingered since then. No cheese making either, but did eat some.
I have had horsey cheese before and liked it. Not sure if it is one that I would make however.