It still amazes me how these cheeses develop such a deep, beautiful patina so quickly
Already well worn stones at only 20 days.
But unlike the "wild hares" of Make 1 – on these, the mold development is far more restrained – just a dusting of p. candidum (and a few beauty spots of p. roq.)
"Text book", baby and just what we wanted.
(Top shelf is "Workshop – Make 7" – bottom shelf is "Make 9".)
And in case you are wondering about the black wax (Cabra Negra) –
I had to ditch the rosemary and I waxed those 2 (no matter, cause the wax looks AWESOME!)
It was a terrible conceit to think we could get away with that. You really need a damp cellar somewhere in southern Europe to pull that one off – a "green" cheese wrapped in vegetation etc.
And so now we are only about 20 days away from the first taste test! – (We’ll have to have a class reunion for that one!)
And fingers crossed – cause i’d LOVE to be able to make these on a regular basis.