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!!!!!!!
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2 comments:

  1. LindaMonday, 02 August, 2010

    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.

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  2. jorgenFriday, 06 August, 2010

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

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