We are having some guests over for dinner this evening and I thought I'd offer them some cheeses I made over the past nine months. They appear in the photo below.
In the 10:00 position is a Cheshire wedge made March 20, 2015. It is delightful tasting with hints of an aged cheddar but somewhat sweeter. It contains crunchy crystals. Yum!
At 2:00 is a wedge of Hillis Peak from Caldwell's book. It is a hot water washed curd cheese made April 3 of last year. It has a pleasant mild nutty taste.
Going around to 4:00 is a Cambozola made on May 24. While it failed to soften it aged into an incredible blue tasting cheese with a nice fatty melt in the mouth feel.
At 8:00 is a small Tomme. It was made on March 14 and cave aged for a couple of months and then vacuumed packed. It is a pleasant cheese but not remarkable.
Finally, in the center was my first attempt at making a Reblochon. It was made on November 28 from P&H whole milk. I love the combination of Geo and Linens. We will be cutting this later this evening and I'll post a new thread on this cheese later this weekend. Meanwhile, drool.
Reblochon post
here.
