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Title: Morbier
Post by: Threemillswhey on January 07, 2016, 10:39:45 AM

First cheese of the year. My ash dusting was probably abit to
aggressive next make I'll be aiming for abit more refinement but I'm still very happy.currently holding at 13c 95c and in 6days I'll begin smearing with b linens every 2 days for 2 months.

Title: Re: Morbier
Post by: Stinky on January 07, 2016, 03:26:34 PM

I wish you luck! :)

Title: Re: Morbier
Post by: Kern on January 08, 2016, 12:08:50 AM

I see the cheese sitting on a nice piece of wood. What species of wood is it?

Title: Re: Morbier
Post by: Threemillswhey on January 08, 2016, 04:55:22 AM

Quote from: Kern on January 08, 2016, 12:08:50 AM
I see the cheese sitting on a nice piece of wood. What species of wood is it?

pine wood

Title: Re: Morbier
Post by: Mermaid on February 01, 2016, 08:35:14 PM

Very pretty cheese. Did you use pasteurized cow milk or raw milk?

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: Threemillswhey on January 07, 2016, 10:39:45 AM