www.sausagemaking.org

So reviseting the older cheeses going up to 4 months.

Cambozola

TriBlue (still my fav)

Havart (thats realy like cheddar)

Danish Blue


And supper

Nice variety.

I'm stuck on brie at the moment. Just did another batch this weekend. Working on getting the salt level moderated. Aiming for an aging finish on my mom's birthday. She loves brie.