Did the 60 day have a blue cheese taste?
The facebook was tongue in cheek but here was a serious comment. I've spent some time with guys that did home aging, guys that own a restaurant, and a butcher shop that does it because it amazes me how good it is, but there is a fine line getting to 60 days without it going bad. Sometimes it just turns and suddenly it is mush and tastes bad/rotten and a good piece is lost.