The cheese was removed from the press and has been air drying for several days now. It has to be turned three times a day and watched carefully for any unwanted color ie green. If there is any notice of growth, that area is cleaned and a small amount of salt applied. This has happened once and the cheese looks great and is ready for the rinding process!
Posted by: hearttohearthcookery | June 30, 2009
It is Cheese!
Posted in cheese, cheesemaking, food history | Tags: cheese, cheesemaking, food history
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