I kept a rudimentary log of my first attempt, not at all on par with what I have read here in these pages...I will try harder next time. I do not even understand many of the entries in the recipes here in the washed rind & smear ripened forum. But goats milk is what I am learning with, I can get raw cow's milk also, but I plan on my first few attempts to be with goat milk (raw) that I pasteurize. (or not)
In the next few hours I will try to transpose my crude notes from my iPad to my computer or just copy them manually, so you can see what I tried to do. It will be a goat's milk Époisses de Bourgogne style, rubbed with B Linens and lemon infused vodka, aged two months or more.
It was pressed Saturday 10/5 and was about 3.3x6.2 inches and has since spread to 2.5x8 which worries me. I don't have a proper "cave" and live in warm climes which will be another challenge.