Instead of salting the curds directly, this cheese is soaked in a saturated brine solution for 9 hours.

Didn't take a lot of pictures this time since I was watching the clock, but the Butterkäse is in the press. I'm testing out a new mold, that'll give a brick-shaped cheese instead of a wheel.

Turns out it was pretty dry and so to avoid some cracking, I sealed it early. See you in 9 months.

The Leicester is finally out of the press. Rubbed salt all over the exterior. Now we'll airdry for a couple of days. Vac seal, then throw it in the cheese cave to age for 6 months. Maybe 9. I really enjoyed the 9 month taste last time I made this one. #cheesemaking #leicester

Now in the pressing phase

Making a Leicester today. In the spinny bowl phase. Will cut curds soon and age for at least 3 months. #cheesemaking

I'm still concerned that the terms diversity and equity have been removed from these pages. They were at the forefront of the 2025-2029 strategic plan announcement.

A broken page doesn't explain this. If you're removing language, say so. Don't try to do it all slick and tell us nothing changed.

Last week's cheese was a Cotswold style cheese. I used a modified Double Gloucester recipe with onion and chive added as a mix-in. It'll have a mild cheddar flavor with an onion-y kick when done. We'll age this one for 3ish months or so and I'll report back with how it tastes! 🧀🦠 🧀

Hello. I'm an amateur cheesemaker and last Sunday was my first #CheesemakingSunday in a good long while. It felt good to go through the process again! (Ignore all this, just trying to make sure I'm added to the appropriate feeds:🧀 #cheeseplease🧀🦠)