Discovered a 2012 Wensleydale with basil in the back of the cheese fridge. The 1st half was good years ago but now its fantastic. I vacuum bagged it 3 years ago and let it sit. Strong flavor with a slight crumbly texture.. just a perfect cracker cheese. I have a few more odds and ends from 2012 waiting to resurface...can't wait.
Awesome!! AC4U!!
Great looking cheese. Have another one on me! ;)
Wow ! I can't leave my cheeses alone for that long... Patience plus...and a cheese as well
-- Mal
Looks like an incredibly tasty cheese. +1C
Quote from: OzzieCheese on January 28, 2016, 02:36:01 AM
Wow ! I can't leave my cheeses alone for that long... Patience plus...and a cheese as well
-- Mal
Welcome back from Tasmania!
Looks yummy. Have a cheese.
How did you put the basil in? Fresh leaves sterilised in boiling water, or did you dry them out for longer keeping?
Quote from: Denise on January 29, 2016, 04:53:06 PM
Looks yummy. Have a cheese.
How did you put the basil in? Fresh leaves sterilised in boiling water, or did you dry them out for longer keeping?
If I remember correctly, I dried and layered across the middle. I also used Sage a few times.
Curt
A cheese to you for a nicely aged piece of Wensleydale. Looks fantastic.