I went out and got my new aging fridge this weekend.  4.6 cu ft. with a glass door so that I can see the cheese.  Very nice.  It has 6 shelves and no freezer.  It is actually one of those beverage fridges.  I have it set on 1 and the temp is 44 degrees.  I may have to purchase on of those external temp controls.  No rush yet though.  I have not made any mold cheeses yet.  Made another neufchatel this weekend.  Turned out good.

Waiting on some supplies from Leener’s before I make any more.  I want to do a larger batch of Colby, but need a bigger mold.  Hopefully this week.

Have a great week everyone.

Congrats, hope it works well for u

Waxed my Colby and Cheddar tonight.  Here is a pix of them in the cheese fridge.

Looks great

I like the glass door so you can see your babies. So what’s in the tuppie container?

The tuppie contains Chived Feta.  It should be ready to eat any day now.  It is in a whey brine that supposedly will keep it from dissolving.

Doing a Monterey Jack tonight.  Can’t wait.

Wow you really have the fever. I’m getting 3 gallons of raw milk this weekend. Not sure what to make. I made the Montasio from Ricki’s book and it turned out great…I’m tempted to make more.

The bug is in LOL

LOL sure do.  Swiss after the Monterey, then on to bloomed cheeses, yippee.  :}