Saturday, June 4, 2011

Pressing the curds 20lb of weight for 24 hours

1 comment:

  1. When we were in France they have their cheese displayed in rounds about the size of jar lids and about an inch thick and they say you can eat it after 3 weeks, 1 month or 3 months. Especially if it is made with goat's milk. So try it after a few weeks and see how you like it, probably not as sharp as if you wait awhile.

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