/ck/ - Food & Cooking

This is quite a common mid-point, depending on how the cheese is developing, with a full-on liquid rim and the centre of the cheese almost breaking away. Tends to happen if you keep it in the fridge rather than out, as the centre gooifies more slowly than the outer layer.

It's great to eat at all stages, so you can leave it until it hits the level that's right for you. First pic is my favourite, as I prefer to place slices than spread, but I do like it when it liquefies as well, it's just a little harder to handle.