Cheese Update

I know it has been a while since I last updated this blog. I have been quite busy so her goes the update based on each cheese.

The TGYA Cheddar has been ageing since the end of January and seems to be going quite well and has good colouring. I vacuum sealed this a while ago and is pretty much impervious to the humidity and any other things that might not be good for it.
The Parmesan had to be put into Vacuum sealing as well, it started to get a bit blue. I thought it best to protect it as it has longer to age than the other cheese that I have been making. I spent a good 20 mins scrubbing it with salt and a brine solution to clean it up now it is in the bag so speak. I can’t wait until Christmas pasta with it.
More to come and even pictures

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