It was a great visit. Fun tour, dinner and tasting.
One of the members brought her latest gouda for sampling and it was pretty good.
About half of the members of the brew club have now branched off to making cheese also, so there was some good cheese conversation, and sausage making entered the mix of conversation too.
And now to pay some attention to my cheese. The rind is dry to the touch now, and the cheese seems to be more "stable" physically. Time to get my brine wash on!
MolBasser