I have been upstate for a month or so working among other things on the creamery. I will post an update about the creamery within the next few weeks. As I don't have easy access to internet upstate, I haven't posted much lately, my excuses for my absence.
I had taken all the cheeses with me and put them in the basement under the house. It stays relatively cool in there and the humidity is high. But above all, the micro flora is tremendous as can be seen in the previous post.
The first two picture shows some tommes, varying from a few days to six months of age. The third picture is a cabinet with mainly alpine style cheeses, also of varying age. The last pictures show some blues. These cheeses are about two months old. The bread on the shelf above the cheeses I put there to grow some mold. With this little experiment I try to grow my own blue mold which I can use to inoculate the next batch of blue cheese. The bread is rye.