Monday, August 2, 2010

we had a taste of the first Brie\Camembert at Lunch to day, the cheese is 30 days old normal maturing is from 30 - 45 days, it is ready.
to mu surprise the cheese has developed extremely well and the texture and flavour is perfect.
I will be making many more of that one!!!!!!!


  1. OMG you really have been stung by the cheesemaking bug. I am so impressed :-) You will need to build a walk in coolroom soon to keep up with production LOL :-) Congratulations on the blue vein success. The garden is looking greaat too.

  2. Well Linda
    If I set my miend to some thing, I will follow
    through com H and H
    See you and GB soon