I made up only 60 small wheels of this hard table cheese, which was are calling Connor Abbey. It is a cheddary-tasting raw-milk tomme that is washed in cider beer over a 4 month aging period. It's been selling well, so I'll add it to the list of cheeses we make over the winter.
Sunday, May 24, 2009
New cheese: Connor Abbey
I made up only 60 small wheels of this hard table cheese, which was are calling Connor Abbey. It is a cheddary-tasting raw-milk tomme that is washed in cider beer over a 4 month aging period. It's been selling well, so I'll add it to the list of cheeses we make over the winter.
