www.sausagemaking.org

Posted: **Thu Jun 19, 2008 1:10 am**

My biggest cheese yet

It's also 2 am here so you will have to wait for photos

Posted: **Fri Jun 20, 2008 4:42 pm**

Looking forward to it

Posted: **Fri Jun 20, 2008 4:49 pm**

Coming soon :lol:

Posted: **Fri Jun 20, 2008 10:23 pm**

18 pints of milk, seeded with some stilton and and some Pie d'Angloys.

It never got to a clean break so I had to carefully strain the whole lot through many layers of cheesecloth

Posted: **Sat Jun 21, 2008 1:22 am**

Nice cake Awesome !!!!

Posted: **Sat Jun 28, 2008 11:47 am**

How's the cheese doing Dave?

I made one of a similar size earlier this year. I had to freeze some of it in portions as it was a lot for the three of us to get through. Great flavour though and very creamy. I used gorgonzola to kick it off.

Jen

Posted: **Sat Jun 28, 2008 3:58 pm**

Hi Jen,
There's the beginnings of a brie like crust forming, I'll take another photo later.

Dave

Posted: **Sat Jun 28, 2008 7:05 pm**

Coool !!!!! love brie

could swim in it.

Posted: **Sun Jun 29, 2008 3:08 pm**

Just before turning over, I may stab it to let the air in to the blue or leave it as it is, I'm prevaricating about the bush

Posted: **Sun Jun 29, 2008 3:38 pm**

LOL, it does Look neat

Posted: **Thu Jul 17, 2008 7:26 am**

How's it doing Dave?

Posted: **Thu Jul 17, 2008 2:35 pm**

It's ripening up nicely:

The flash has disguised the fact that traces of blue are beginning to appear, and it's beginning to smell gorgeous :lol:

It looks like I've cracked bread making just in time...
Dave :lol:

Posted: **Thu Jul 17, 2008 6:50 pm**

LOL, looks great, also looks like a perfect baked pork pie

www.sausagemaking.org

A monster

A monster