Day: March 23, 2014

The Grand, Early, Opening Of The YEGmental.

On December 31 of 2013, I started making my last cheese of 2013, an Emmental that I have dubbed the YEGmental.  The cheese was almost three months old and armed with my trusty Trier it was time to take a sample and see if the “Music of the Cheese” was really telling true was I being miss lead. (more…)

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