A few month back my mom and I heated, stirred, rested, and babied a mixture of milk and bacteria in the hopes that it would transform into a slab of delicious Asiago over time.
The cheese was placed in our cheese cave (aka a small wine refrigerator) and left to age. I should have been checking the humidity, monitoring the temperature, and just generally keeping an eye on our Asiago-to-be. The key word here is 'should' .. should have, but did not. Sadly, work and life got busy and our little cheese was forgotten for weeks at a time punctuated by realizations of "oh my god! The cheese! I haven't checked the temperature!"
Luckily, when it came time to taste the young Asiago nothing too bad had happened. The tougher rind gave way to a creamy-but-firm interior speckled with a peppercorn or two. The flavor was mild and salty but still identifiably Asiago.
Could it be? Did our cheese thrive despite the neglect? Was it really as simple as placing young cheese in a improvised cheese cave and forgetting about it?
Um.. no. But I didn't learn that immediately.