"Gorgonzola cheese! Blue cheese! Who wants a sample?"

Remember back in April when we made our Gorgonzola style cheese? Well, it's now July, and the cheese has been aging in the cave for nearly three months. T he Art of Natural Cheesemaking says aging should take between two and three months. We figured Independence Day was as good a day as any to break into our cheese and taste it.

We made a video of our tasting:

After we tasted the cheese, Wyatt spent about about thirty minutes running a pop-up cheese shop in our kitchen. He set up an area for the two of us, as workers, to be behind the counter. He then arranged a sample plate with cubes of cheese he had cut, and he added some toothpicks. Next, he ran around the house shouting "WHO WANTS A SAMPLE?" Fortunately, Marc was happy to be our customer. And even more fortunately, Marc was also up for returning to the shop again and again, pretending to be different people who had heard about the newly opened cheese shop. He was always such a good customer, too, sampling and purchasing a piece every visit, despite Wyatt's firm price of "ninety-nine dollars a pound."