check out these shots of this "farmhouse" cheese im working on – aint she a beauty? yah – she’s flippin gorgeous mate.

what is it? its everything the mysytery block could never be –
its a raw milk (unpasteurised) rennet curd cheese – with a washed rind (dont ya luv that "patina") – made from a "cooked curd" (which means curd’s temp was raised from 80 something to 98F before molding – and its a pressed cheese (not seriously pressed but pressed all the same) – you can kind of tell that the way the cheese bulges at the sides – (veloptuous curves)

believe it or not but this cheese is only a few weeks old – she gonna get more gnarlly with time and we’re still a few weeks away from the first taste test
– ive got some serious high hopes for this one
– i need a cheese that will taste good after a month, but even better after three
– i know its a lot to ask but you have to keep trying.


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