I've been super duper busy with things other than cheese stuff, so I haven't posted much lately, BUT I have been making lots of cheese. (Usually make two or three 6-7 pound wheels a week. This week made a 3 kg Toma Ossolano, a 2 kg Cabra al Romero, a 2.5 kg "Cabra Borracha" (Drunken Goat), and a 3.5 kg Gouda)
Anyway, I'm leaving for the States in the morning for a Christmas getaway and just needed to get odds and ends done when, lo and behold, company dropped in--right at lunch time. So of course, the easiest thing is to pull out cheese. So I thought I'd share it with everyone.
From top left working clockwise:
Beaufort-- 7 months old
Appenzeller--9 months old
San Miguel --my own Tomme- 11 months old
Sbrinz--10 months old
Hooper Cheese--a riff on Baby Swiss-- 7 months old
and
Gouda 14 months old
Nice!
Have another cheese!