ys of drying, turning, and occasionally scraping and dabbing m
ould with vinegar and salt, I've now oiled the cheese and wrapped it in paper.It feels heavy and firm but not rock-hard and it's awfully tempting to try it. Really though it needs at least another two weeks and preferably a month or two.
Perhaps next weekend I'll get some soft or brined cheese on the go again to tide us over.
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