www.sausagemaking.org

Posted: **Thu Dec 24, 2009 2:24 pm**

Ready for xmas day!

Think i may of started turning it into brie...

Just had to wipe some finger print sized patched of white mold off it :lol:

Now it smells like malt vinegar!

Posted: **Thu Dec 24, 2009 2:31 pm**

It certainly looks the business!

Phil

Posted: **Mon Dec 28, 2009 9:39 am**

3/4 gone now!

Tasted fine, creamy but maybe a little bland. Needs age and more salt but texture was great!

:lol:

Not bad for a 1st try.

Posted: **Mon Dec 28, 2009 12:14 pm**

As you mentioned in the other thread, quite a lot of salt goes into a cheese

Dave

My first Lancashire!