Sunday, 23 August 2009

Hard Cheese Update

After 20 days of drying, turning, and occasionally scraping and dabbing mould 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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