These are the ash-rubbed cheeses that we made at Monforte Dairy last weekend, and they are finally home!
I’ve got a project for my Cave-Aged Cheese class (which is part of my fromager certificate at George Brown) to take care of these 10 sheep’s milk camembert-style rounds until the end of May.
In our class we’re learning all about affinage — the art and science of aging cheese, so this is a perfect way to learn how to do it under trial-by-fire.
Stay tuned for all the affinage adventures!
Kitchen Operas 
I so wish I had been old enough to appreciate uncle john and aunt emogenes’ sheep and made cheese back then. Or if i had only knew I would’ve loved gosgen and keplar and sam would have restored keplar house for me!
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Exciting times await! I wonder how long till texture changes 🙂
We can compare results 🙂
I just moved three of mine to the fridge… And then said goodnight to my baby cheeses.