First Gouda, just opened after 6 months’ aging,and it’s really good!4yr ⋅ chloeblue111 ⋅ r/cheesemaking
I make chocolates for family and friends as gifts. Here are some peppermint patties just done this morning.3yr ⋅ chloeblue111 ⋅ r/chocolate
Yogurt cheese cultured with Penicillium roqueforti, aged 1 and 1/2 months. Great blue flavour.4yr ⋅ chloeblue111 ⋅ r/cheesemaking
Developed this recipe myself since I couldn’t find a good one - Mozartkugeln4yr ⋅ chloeblue111 ⋅ r/chocolate
Development of geotrichum candidum on goat cheese Valencays, over a few days. Before ashing, just after ashing, 24 hours later, then after 24 more hours (bottom right) The geo grows right over the black ash.4yr ⋅ chloeblue111 ⋅ r/cheesemaking
My cheeses aging just now - clockwise from top right, ashed chevre crottins, washed rind cow (hopefully blue) and Munster, ashed chevre Valencays, chevre crottins, chevre marcellins, blue rind cow.4yr ⋅ chloeblue111 ⋅ r/cheesemaking
Cheesemaking since July - this is my favourite so far, a Valencay aged goat cheese, 1 month old.4yr ⋅ chloeblue111 ⋅ r/cheesemaking
