CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: Al Lewis on January 26, 2013, 12:31:52 AM
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Well after three months I opened the 4 pound Cheshire I made from the local raw milk. All I can say is delicious!! White and crumbly with just the right tang to it. I'm loving this new hobby. Vacuum bagged 3/4s of it for latter. ;D
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Looks great Al! A cheese for you. :)
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Thank you Andreas! It's great having these cheeses come of age and being able to enjoy my labors. Loving this!!! ;D
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I wish I was having the same luck. I'll have to keep working on it, I guess.
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I miss making cheese!
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Looks yummy!