Saturday, August 14, 2010
Monday, August 9, 2010
The Stilton Cheese is ready for the Cave, it takes 4 days in the moulds turning the mould several toms daily before the stabbing process takes place and the cheese is confined to its cage, being turned several times a week for the maturing.
The texture and nose is there but the taste will take some time to mature,
I was surprised that the Blue growth didn't happen, all was white till the morning of the 4th day and there it was the green/blue , very exciting!!!
We are eating the earlier Brie/Camembert at the moment, very tasty and the flavour and texture is spot on.
The planter box for my Turkish miniature Fig trees has finally emerged,from close to 7 meters of treated pine sleepers, completely lined to avoid any of the chromium arsenide in the soil, as well as a filter mat in the bottom to avoid any roots escaping the planter box, in addition of the mass of the root ball the boxes each took 50 litre of potting mix with the addition of aged sheep manure and some fruit tree fertilizer.
Gemini is posing for the historic event!!!