I cook to 100 over about 30 minutes.  Just arbitrarily chose that temp.  It turns out fine.

The hubby and I just cut into the horseradish muenster and both declare it a success.  I took Neil’s advice and soaked it in heavy brine for about six hours, then put in the frig in a plastic dish with the lid loosely on for four or five days.  Yummy!

As I write this I noticed there have been 143 views of this string.  How come most of you don’t reply?  We’d love to hear from you.

I have been out for a bit as I had an accident on August 30th which broke my hand.  I have not been able to type other than one fingered since then.  No cheese making either, but did eat some. 

I have had horsey cheese before and liked it.  Not sure if it is one that I would make however.