- The “Ripeness” Test: The cheese is ready when the center is soft and gooey, almost oozing when sliced.
- Serving: Always serve with a thick slice of fresh sourdough rye bread (Šumava) to soak up that flavored oil.
- Safety: Ensure your jar is sterilized and your hands are clean. Botulism is rare, but moisture from fresh herbs can be a risk; stick to dried spices and pickled peppers for safety.
Do you prefer yours “classic” or with a heavy kick of chili?
