The epoisses is 67 days and holding up very well. This little cheese I removed from the cave at about 45 days and wrapped it in wax paper before putting it in the refrigerator. The rind is dryer than the cheeses I wrapped in saran wrap.
I have been making cheese since early 2008 in my kitchen in Brooklyn, NY. I started without any intentions. The cheeses turned out pretty good and soon friends encourage me to start a business. I did a little research and concluded that the market could bear another artisanal cheesemaker. I am now in the process of building a small creamery in Walton, NY. I hope to be certified and legal in early 2011.