Ok, updates my b.linens adventure.
My reblochon seems good now, and taste is just great, heh, even though I myself said that
Reblochon 7 weeks:
I make 6 weeks ago some Camembert with linens, I use pinch of thermo to stabilized.
I think linens give extra booth of cam : )
2 pic below is cams, I'm little lost how to get pic right place
Hande
Hande, I know I'm late to the thread, just wanted to say how much of a pleasure it's been watching your process and evolution, here. I'm done with hard cheeses for the year, will only be doing rebs, vacherin, epoisses and others soft cheeses with autumn milk. Very beautiful cheeses, congratulations and cheese to you.