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We are having some guests over for dinner this evening and I thought I'd offer them some cheeses I made over the past nine months.  They appear in the photo below.

In the 10:00 position is a Cheshire wedge made March 20, 2015.  It is delightful tasting with hints of an aged cheddar but somewhat sweeter.  It contains crunchy crystals.  Yum!
At 2:00 is a wedge of Hillis Peak from Caldwell's book.  It is a hot water washed curd cheese made April 3 of last year.  It has a pleasant mild nutty taste.
Going around to 4:00 is a Cambozola made on May 24.  While it failed to soften it aged into an incredible blue tasting cheese with a nice fatty melt in the mouth feel.   
At 8:00 is a small Tomme.  It was made on March 14 and cave aged for a couple of months and then vacuumed packed.  It is a pleasant cheese but not remarkable.

Finally, in the center was my first attempt at making a Reblochon.  It was made on November 28 from P&H whole milk.  I love the combination of Geo and Linens.  We will be cutting this later this evening and I'll post a new thread on this cheese later this weekend.  Meanwhile, drool.   

Reblochon post here.

Soooo... what time is dinner? 


Susan

I'm only an hour or so away you know.  Looking great! AC4U

Such fun to share an edible craft! Not only pretty, but yummy! A cheese to you for such a generous offering!