Today I got my girls to help washing and oiling some cheeses, it was kind of special since three of them are
failures-in-waiting koji experiments, and the rest were either getting their last coat ever or switching from daily to weekly or weekly to monthly. Also special since we woke up to a flooded house from a pipe burst in Dec31 (2020 was not a good year), and the contractors tore down everything in the house except the bedrooms and the garage. No kitchen no cheese-making, and my farmer had decided to dry her cows anyway. But the weekly cheese-making seems to be too much of a tradition in my house so we habilitated part of the garage and found another source of raw milk so we only lost one week
Top, clockwise from top left corner: 191 day Alpkäse (last wash for this one), 51-day Tête de Moine (I'll cut it in half so it fits my girolle), 8-day Koji-infused-milk Alpkäse, 30-day Alpkäse, 72-day Appenzeller, Amazake-washed Alpkäse (straight from the brine)
Bottom, same order: 64-day Saint Paulin, 204-day ewe-milk Manchego, 86-day Mahón, 21-day Manchego, 16-day Emmentaler with Shio Koji bandage, 93-day Alpkäse
