Friday, April 22, 2011

Cheesemaking: Hard-aged Cheeses

Connor Abbey
At five months, this cheese is nearly ready to sell.  The texture and moisture content are correct, but the flavor is not as sharp as I like to have in our hard cheeses.

The larger Tomme Collins cheeses will take even longer to age out, and will probably be ready about the time we sell out of Connor Abbey.  Both varieties will be sold only at Burlington Farmer's Market.