Dean
Well-Known Member
I have just finished a large batch of camonbare. Tomorrow I will be trying an un tested blue Brie. I reckon I have been in it long enough to adjust a couple of recipes. I have now got access to cows for milking, I say milking but it just comes off the top of the milking schedule. I am churning my own butter and hope the cheese is better. The cream content alone dictates it will be better. I'll know more in a month.
cheers
cheers