A weekend of cheesemaking with friends down the coast resulted in a 2kg Gruyere, a 1kg Tomme, 4 I-really-shouldn't-call-them-Crottins, and of course, a good harvest of whey Ricotta. We decided to leave off the cheesecloth for the final overnight press of the Gruyere, which resulted in extraction difficulties(!) but a lovely nubbinned texture. The Tomme slumped overnight, giving a wonderful Elephant's foot profile; the Crottins behaved perfectly. Back in Canberra now, and into the cave they go