We didn't make any of this particular cheese last year because the weather changed from damp to dry too soon to make and age it out successfully. This is "Connor," an abbey-style washed-rind cheese, dubbed a "pizza cheese" since it is good on flatbreads. It is a very, very hard cheese, even when conditions are optimum.
Connor will only be available at farmer's market. Of course, I never know if the cheeses I make only once a year will work out or not. It's just one of those risks we cheesemakers take, I guess.
