Cheese tasting

Today we cut open the 2nd cheese for this year. Cheese no.1 is gone already! I am happy because I have become very relaxed about the whole process and have a recipe that has very flexible timings, I took a few pictures today before this one disappears too!

Drier and colder ripening conditions this year have contributed to less mould than last year. 

We have found that mouldy cheeses have good flavour.

 After scraping off the lard.

This cheese was just over 3lbs. It is cutting well and tastes good. 

We like a mild cheese.

Link to making the cheese.