Tuesday, June 3, 2008

Broken Rind continue

Well, the cheese had become so runny, the aging room so warm (currently 20C/ 70F) and with no room the refrigerators which I had filled up with other cheeses due to the higher temperature, I decided to take my chances with this 40 day old raw milk starterless cheese.
It has been a week since we started eating it and everyone is in good health. It is quite a stinkie cheese, perhaps a challenge for many to bite into, but it has been received very well. I can proudly say that my first cheese was a success.

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