www.sausagemaking.org

Thanks for the feedback, I am turning it daily and trying to lift the top every now and then just to let the air freshen, my only fear is that it will dry out.

Will keep you posted with more pics as we progress.

Should be fine as is

Dave

This is what happens when the lid shuts and u dont check that offten



Did updates for a few of my cheeses
http://telusplanet.net/public/hsource/cheesemaking/

Richierich, that cheese looks great!

BC, is that Stilton a bit runny or is that just when it's getting good?

LOL, its my Blue Cheese, was looking forward to it, however a run of my finger in it showed it was finger licking good. Will use the husks in soup and the rest pour intoa jar and use it as a dip/spread

Thanks for the advice guys, and of course the compliments. At least you managed to make something from your sweaty cheese fiasco.

That's a good looking cheese Richierich.
When you turn it each day you'll notice if it's beginning to sweat, although that shouldn't be so much of a problem this time of year. If it is sweating I prop open the cover with a chopstick to let the air circulate for a bit. I used to wipe off the moisture from the inside of the cover but I found that could cause the rind to dry out too much so I let air in instead.

I've been off line for nearly a month, having moved house and waiting weeks for a connection which didn't work! Back in business now though and cheese will soon be stacking up in my new prep room.

Nice to be back

Cheers

Jen

Welcome back Jen, Let's see some photos of your new place when you have some time!!

Dave