A blog dedicated to urban cheesemaking, cheese tasting and appreciation and all things cheese and dairy related.
Fresh batch of the ash-coated bloomie rind goats, draining in the molds (three valencay molds and one round mold).
For this round, I’ve decided to work with the Valencay recipe from Artisan Cheesemaking At Home. This is the first recipe I’m using from the book, we’ll see how it goes…
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