The cheese is washed weekly for three weeks, during which time the wash soaks in slowly, producing an alchemy of flavors between the two. Someone described it as “Bent River’s stinky little brother”, and that works for us. Good Thunder is a small town not far from us and the name just seemed to fit this cheese. Good Thunder will age for six-to-eight weeks in refrigeration. As it ages, it will become softer and more funky. Most importantly, remember to unwrap the cheese and allow it to come to room temperature; at least a half-hour in the warm months, one hour in the colder ones.