I’m new to the cheese making forum. Live in the suburbs of Antwerp.
I’ve been making cheeses for some years now. One cheese stands out that I make on an regular basis: a soft and mild tasting blue cheese, which is a succes in my family.
Other than that I love making the stinky kind of cheeses, the red smeared crust. Very rewarding cheese! Lastly I’ve been experimenting in blooming cheeses. Not easy considering working with tube type molds. Flipping them without spilling can be a real hassle!
This winter I want to start making a large hard cheese of about 1,5 kilo and hopefully be able to keep in my cellar for a few months.
The milk I use is raw milk I obtain from a local farm that has a fairly ‘neutral’ taste - so no real terroir milk like we may find in France.
I’ve been making cheeses for some years now. One cheese stands out that I make on an regular basis: a soft and mild tasting blue cheese, which is a succes in my family.
Other than that I love making the stinky kind of cheeses, the red smeared crust. Very rewarding cheese! Lastly I’ve been experimenting in blooming cheeses. Not easy considering working with tube type molds. Flipping them without spilling can be a real hassle!
This winter I want to start making a large hard cheese of about 1,5 kilo and hopefully be able to keep in my cellar for a few months.
The milk I use is raw milk I obtain from a local farm that has a fairly ‘neutral’ taste - so no real terroir milk like we may find in France.
