It’s bacteria. They could probably go on a prophylactic antibiotics course and be fine. I’d be more concerned with how the favor changed due to the waste products over the years.
I’m no cheesologist but I bet it tastes like garbage in its current form. I’d also bet they could analyze it and come up with a similar recipe they could try.
It’s bacteria. They could probably go on a prophylactic antibiotics course and be fine. I’d be more concerned with how the favor changed due to the waste products over the years.
I’m no cheesologist but I bet it tastes like garbage in its current form. I’d also bet they could analyze it and come up with a similar recipe they could try.
Let’s see if he thinks it’s doable first, then we can discuss the next best step from there 😁.