I’ve been away for far too long; but now I’m back in the cheese saddle again. Several things kept me from making any cheese for 18 months - including the death of my dairy farmer, extinguishing my source for raw milk. I’m now in contact with another dairy-er, and I’ve started doing cheese again. Boy, did I need a refresher course after being away for so long. The first I made was a Caerphilly, and I screwed up the pressing weights. The second was a Colby, and it was quite a lot more rewarding. Next on the list will be a Gouda in my newly made 8” mold. I’ll hopefully keep y’all posted, but here’s the Colby:
