Fish
Well-Known Member
- Joined
- Jan 24, 2007
- Messages
- 311
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Today I made a 3 gallon swiss that I have made 2 times before and it always comes out really good. I also opened the first cheese I ever made it was a 1 gallon Parmesan aged 14 months. It was wonderful, the rind is to be avoided it tastes like mold but the cheese is the best hard cheese I have had. Really happy with it.