stinky tofu, rounds 2 and 3

host mom scoffed at my stinky tofu story and experience. she belittled the kind of stinky tofu i had scavenged, and therefore went into wild stinky tofu mode. the next day for dinner we had fresh stinky tofu. when I asked how it was made, host sister was like "don't tell her or she won't want to eat it." this comment allowed to me infer the meanings of words I didn't understand from listening, like "ferment unrefrigerated for 2 days" and "mold". Another 2 or 3 days passed, and the next, most aged tiny specimen of stinky tofu appeared at the table - a ripe 2 months! The weird (though it shouldn't be surprising given the process) thing about these tofus was that they both tasted like one of the moldy cheese types. the second was golden and creamy like that one norweigan cheese, but the first just had the consistency of silken tofu, with goopy strands of you-won't-want-to-eat-it.