A few nights ago I finally sat down with my new box of cheese, glad as ever to have free, expirimental cheese
from "The Hill". I forced my lovely fiancee to professionally analyze these 2 contestants with me for some other
reactions. We kept it simple, cheese, knife, cutting board and water.
Lets get down to the real nitty gritty!

Appearance: Not a huge differance here except the size of the eyes and the fact that 109's rind looks more like
Mars than the more uniform 125. Both rinds have rich red and brown colors, very appropriate for the style.

Aromas: This is where it got good, we got buttery notes off of both but 109 was more complex. Notes included
cashew butter, wet hay and fondue. The rind of 125 did smell chemically but the paste was great.

Texture: The texture was pretty spot on ( based on the classics ) for the age. 125 came off
kind of mealy after a few chews. Both rinds were a nice break in texture and none too gritty.

I took a 3-week trip to Florida and North Carolina in July and August, but got back to Chicago in time for the second shipment of samples in Culture's Birth of a Cheese Project 2012. New information has emerged, too, about the cheese we are birthin.'