Waxed Gouda
A few months back, Sharon, Katie and I made a cumin gouda and tonight I finally cut it and it’s delicious. I had a lot of trouble keeping it mould free so after a few weeks I waxed it instead of growing a natural rind and I’m so very very glad I did. The red bits you can see on the cheese is the wax (obviously) and the little brown specs are the cumin seeds, yum).

I tend to get out the habit of making cheese as often as I’d like, ultimately I’d love to be making a cheese every week. Anything from a monthly batch of feta or something that needs to be aged for months on (or years) on end to a lovely soft camembert reading to eat in a week. This is a definite feeling of self satisfaction and personal accomplishment that comes from serving up a slice of your own cheese.



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