New Brie

Here's an update from the land of brie:
White mold developing rather nicely.

Having so much fun (and room in the cheese cave / wine cooler for more) I made another brie on the 26th. This time using 2 gallons of milk and getting all the curds into one of the molds (7.5" dia. by 3.5" tall).  I think this may be a better dimension for the aging process.

 Stay tuned, cheese-heads.
Cheesey-boy

'Nother Try at White-fuzzy Cheese
That cambozola got tossed into the trash (with buzzards circling) so I've been leery of venturing into that sytle again.
I did have a couple tasty cheese that were in the style of Swiss / Emmental with small eyes throughout, and since I've still got the cultures to make white,fuzzy cheese, and a new milk source (Stoltzfus Farms, in Vernon NY) I have bravely stepped back into the cheese factory.

We shall see.....
later
Cheesey-Boy