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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

Title: Opened My Cheshire
Post by: Al Lewis on January 26, 2013, 12:31:52 AM
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
Title: Re: Opened My Cheshire
Post by: AndreasMergner on January 26, 2013, 01:01:40 AM
Looks great Al!  A cheese for you.  :)
Title: Re: Opened My Cheshire
Post by: Al Lewis on January 26, 2013, 01:21:18 AM
Thank you Andreas!  It's great having these cheeses come of age and being able to enjoy my labors.  Loving this!!! ;D
Title: Re: Opened My Cheshire
Post by: AndreasMergner on January 26, 2013, 02:50:15 AM
I wish I was having the same luck.  I'll have to keep working on it, I guess.
Title: Re: Opened My Cheshire
Post by: MrsKK on January 26, 2013, 01:03:41 PM
I miss making cheese!
Title: Re: Opened My Cheshire
Post by: rolsen99 on January 26, 2013, 02:47:38 PM
Looks yummy!