A cheesemaker's quest for Cheesetopia
Posted on April 6, 2014
Almost 21 days and it is time to wrap my Spruce Wrapped Reblochon, that have been dubbed Amber Crossing. There is a point in a washed rind cheese’s life that you need to stop washing and let the cultures and flora do their thing….
Category: Cheese MakingTags: Amber Crossing, Cheese making, cheesemaking, DIY, Reblochon, Washed-Rind, YEGCheese
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