Sunday, October 26, 2008

Back in the Brooklyn Cheese Cave

The temperature in my cheese aging cave in Brooklyn has slowly gone down over the last few weeks. Recently it reached 55 F (12 C). Cool enough to move my cheese back in from upstate. It has become too cold and too dry there anyway.
So here they are. In the next few days, time allowing, I will post some more updates of which some are long overdue.

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