Friday, January 14, 2011

Seasonal Cheeses

Freshly made cheeses
It's begun (two months late, actually).  The first batch of Tomme Collins/Connor Abbey is in the curing room.  It's going to be a long time to wait for them to be ready - at least six months from now!

Next week we'll be doing a batch of Brother Laurent - then more Madison - and after that, I haven't decided, yet.