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Quote from: Boofer on October 09, 2017, 05:18:22 PM

Quote from: AnnDee on October 09, 2017, 08:20:33 AM
I have 1 cave dedicated to my washed rind like Raclette, Mutschli, Morbier and Tilsit.
1 for white mould cheeses; currently I have Chaource, Saint Marcellin, Valencay and Brie.
1 Natural rind; Cotswold, Farmstead, Lancashire, Gouda, Caerphilly, Appenzeller and Montasio.
1 for blue: Fourme d'Ambert and Gorgonzola
2 for vacuumed packed: Derby, Cantal, Parmesan (17-18 months old), Gouda, Cumin Gouda, Chili Gouda, Asiago, etc.
And 1 small display chiller for a bit of everything.
I make cheese 3-4 days a week, even when I don't ask for it the local farmer deliver milk to my doorstep! I am currently teaching some people here to make cheese too, less work for me, that is my motive of course.

Wow! What a gathering of cheese!

Who eats all that cheese? You sell to restaurants, yes?

Wow....

-Boofer-

Boofer, between family, friends, neighbours and some restaurants...sometimes I am left with odd pieces of cheese to eat. 
Yes, I sell to restaurants, I am trying to get Malaysians to eat more stinky cheeses

Ann, WOW!!!  I think I have cheese's envy
All I gots is uh old 1/2 of a caerphilly I do have the 4 Brie goin in soon.

Quote from: H-K-J on October 10, 2017, 03:10:11 PM
Ann, WOW!!!  I think I have cheese's envy
All I gots is uh old 1/2 of a caerphilly I do have the 4 Brie goin in soon.

ROFLMAO 

A truly sad state of affairs....   I think a tear almost fell seeing that lonely wedge.

-Boofer-

Your cheese looks lonesome, now that you have time, make some friends for this Caeraphilly 

Quote from: H-K-J on October 10, 2017, 03:10:11 PM
Ann, WOW!!!  I think I have cheese's envy
All I gots is uh old 1/2 of a caerphilly I do have the 4 Brie goin in soon.

Know how you feel old buddy.  I just started back to filling mine.  Got a few remnants left over in the door there but just did a 4 pound Cheddar and a 4 pound Gouda.  Still have a long way to go.

This is indeed sad - but it is also inspiring me to get back to making cheese before my cave, too, is as lonely as yours!

Quote from: H-K-J on October 09, 2017, 02:30:03 PM
Blue mold

if you're referring to the blue basket on 1 of my pic, it was to secure the wood that push the cheese under brine. I am not into flipping half way during brining, so I have to make sure all cheese submerged under the brine.

Quote from: awakephd on October 11, 2017, 04:31:57 PM
This is indeed sad - but it is also inspiring me to get back to making cheese before my cave, too, is as lonely as yours!

I also have a smaller one for blues.  Sitting empty. 

Quote from: AnnDee on October 11, 2017, 04:34:14 PM

Quote from: H-K-J on October 09, 2017, 02:30:03 PM
Blue mold

if you're referring to the blue basket on 1 of my pic, it was to secure the wood that push the cheese under brine. I am not into flipping half way during brining, so I have to make sure all cheese submerged under the brine.

Ann I didn't see anything wrong with your fridge I really meant the mold in mine

Quote from: H-K-J on October 11, 2017, 05:43:27 PM

Quote from: AnnDee on October 11, 2017, 04:34:14 PM

Quote from: H-K-J on October 09, 2017, 02:30:03 PM
Blue mold

if you're referring to the blue basket on 1 of my pic, it was to secure the wood that push the cheese under brine. I am not into flipping half way during brining, so I have to make sure all cheese submerged under the brine.

Ann I didn't see anything wrong with your fridge I really meant the mold in mine

Ahahaha, you mean half a wheel and lots of blue mold then?
Hey, I am waiting for your new post on Blue cheese again. I have read a lot of your posts!

Well I finally used my "blue cheese" mini cave.  Did a 4 pound Toma Blu.  First time so wish me luck!   My 4 pound Gouda is coming along nicely.  Should be waxed soon.

Toma blue?? OK, still looks good,very nice knit Al

Thanks buddy!  The blu is on the top photo and the gouda the bottom.  This is a new type blu, for me anyway, that I came across.  It is usually aged in herbs but mine won't be.  https://cheese.com/toma-blu-alle-erbe/

Very nice Al! Please post more development on the blue. I haven't heard of the toma blue before.

Sweet-looking Gouda, Al. A feeling of satisfaction washes over me when I see a wheel like that.

I just did a 4-gallon raw milk Tomme last week. Now I'm inspired to repeat the effort and incorporate a little PR. Thanks, Al.

-Boofer-