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Baby Swiss or Fat Albert?

Started by rsterne, November 01, 2021, 05:52:15 PM

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rsterne

A month ago we made a Baby Swiss....



2 weeks in the Cheese Cave, then into a small bathroom at 70*F for 2 weeks....



After 10 days the wax was split open in several places, so we vacuum bagged it to even out the shape and protect it from contamination.... Once it stops growing we will likely wax it again, or just start eating it!....  ;D

Bob

Cheesemaking has rekindled our love of spending time together, Diane and me!