What's in your cave?

[AnnDee]

I have 1 cave dedicated to my washed rind like Raclette, Mutschli, Morbier and Tilsit.
1 for white mould cheeses; currently I have Chaource, Saint Marcellin, Valencay and Brie.
1 Natural rind; Cotswold, Farmstead, Lancashire, Gouda, Caerphilly, Appenzeller and Montasio.
1 for blue: Fourme d'Ambert and Gorgonzola
2 for vacuumed packed: Derby, Cantal, Parmesan (17-18 months old), Gouda, Cumin Gouda, Chili Gouda, Asiago, etc.
And 1 small display chiller for a bit of everything.
I make cheese 3-4 days a week, even when I don't ask for it the local farmer deliver milk to my doorstep! I am currently teaching some people here to make cheese too, less work for me, that is my motive of course.

Wow! What a gathering of cheese!

Who eats all that cheese? You sell to restaurants, yes?

Wow....

-Boofer-

Boofer, between family, friends, neighbours and some restaurants...sometimes I am left with odd pieces of cheese to eat. 
Yes, I sell to restaurants, I am trying to get Malaysians to eat more stinky cheeses

[H-K-J]

Ann, WOW!!!  I think I have cheese's envy
All I gots is uh old 1/2 of a caerphilly I do have the 4 Brie goin in soon.

[Boofer]

Ann, WOW!!!  I think I have cheese's envy
All I gots is uh old 1/2 of a caerphilly I do have the 4 Brie goin in soon.

ROFLMAO 

A truly sad state of affairs....   I think a tear almost fell seeing that lonely wedge.

-Boofer-

[AnnDee]

Your cheese looks lonesome, now that you have time, make some friends for this Caeraphilly 

[Al Lewis]

Ann, WOW!!!  I think I have cheese's envy
All I gots is uh old 1/2 of a caerphilly I do have the 4 Brie goin in soon.

Know how you feel old buddy.  I just started back to filling mine.  Got a few remnants left over in the door there but just did a 4 pound Cheddar and a 4 pound Gouda.  Still have a long way to go.

[awakephd]

This is indeed sad - but it is also inspiring me to get back to making cheese before my cave, too, is as lonely as yours!

[AnnDee]

Blue mold

  if you're referring to the blue basket on 1 of my pic, it was to secure the wood that push the cheese under brine. I am not into flipping half way during brining, so I have to make sure all cheese submerged under the brine.

[Al Lewis]

This is indeed sad - but it is also inspiring me to get back to making cheese before my cave, too, is as lonely as yours!

  I also have a smaller one for blues.  Sitting empty. 

[H-K-J]

Blue mold

  if you're referring to the blue basket on 1 of my pic, it was to secure the wood that push the cheese under brine. I am not into flipping half way during brining, so I have to make sure all cheese submerged under the brine.

Ann I didn't see anything wrong with your fridge I really meant the mold in mine

[AnnDee]

Blue mold

  if you're referring to the blue basket on 1 of my pic, it was to secure the wood that push the cheese under brine. I am not into flipping half way during brining, so I have to make sure all cheese submerged under the brine.

Ann I didn't see anything wrong with your fridge I really meant the mold in mine

Ahahaha, you mean half a wheel and lots of blue mold then?
Hey, I am waiting for your new post on Blue cheese again. I have read a lot of your posts!

[Al Lewis]

Well I finally used my "blue cheese" mini cave.  Did a 4 pound Toma Blu.  First time so wish me luck!   My 4 pound Gouda is coming along nicely.  Should be waxed soon.

[H-K-J]

Toma blue?? OK, still looks good,very nice knit Al

[Al Lewis]

Thanks buddy!  The blu is on the top photo and the gouda the bottom.  This is a new type blu, for me anyway, that I came across.  It is usually aged in herbs but mine won't be.  https://cheese.com/toma-blu-alle-erbe/

[AnnDee]

Very nice Al! Please post more development on the blue. I haven't heard of the toma blue before.

[Boofer]

Sweet-looking Gouda, Al. A feeling of satisfaction washes over me when I see a wheel like that.

I just did a 4-gallon raw milk Tomme last week. Now I'm inspired to repeat the effort and incorporate a little PR. Thanks, Al.

-Boofer-