Recent content by Bedbug

Absolutely age it. I just made an aged rind Tomme 10 weeks ago and just cut it up for a Christmas cheeseboard. I munched on some of the curds after I made it and they were sweet but certainly not something I'd recommend eating right away. The lack all of the texture and flavor complexity that...

Not sure if this is something that would interest you all but I recently started a project to build a better mini aging space for my sausages and cheesemaking. I used a wine fridge with built in lighting. Drilling a hole in the side for a water line to the travel humidifier, power line for the...