Yeah, I based my "hacked" recipe on videos of folks in France and Switzerland making the cheese so it's going to be different, and perhaps wrong, but they show them lightly pressing the curds and PC growth on the bark so that was the basis for my questions.https://www.youtube.com/watch?v=CEywOmR6Ca0
looks just like my cheese lol . cheddar in the red ?
Al, you've been busy... It looks awsome... I really envy those Mont D'ors. Danbo
Quote from: Threemillswhey on December 28, 2016, 10:05:40 PMlooks just like my cheese lol . cheddar in the red ? Yep, the red wax is a 4 pound cheddar. I did a 5 pound Tomme with mycodore in it and a 4.5 pound muenster. Just finished the Mont d'Or today so I'll have to find something else to fill the cave. Thinking about putting the waxed cheeses in the door.
my vacherins are coming aging nicely
I actually bought in to his creamery project way back in time. It has been a while now since then, but I think I may actually see some of the fruits of his Swiss canton labors soon. Either that, or I got hoodwinked. -Boofer-