Made a new thing. Still quite young and super mild but smooth. 5 months. Looking forward to seeing the flavor develop and the gradient after 8 months to a year.3yr ⋅ cookinjohn ⋅ r/Cheese
I made a thing...clothbound cheddar, 11 months. From 3rd season making cheese.4yr ⋅ cookinjohn ⋅ r/Cheese
Hybrid bloomy to cider washed. Special Edition no.27 I might be on to something with this one.....2yr ⋅ cookinjohn ⋅ r/Cheese
Throw some karma to your local cheese monger🧀🧀🧀🧀🧀. Monster GC. Feeds 1-8 depending on fortitude.3yr ⋅ cookinjohn ⋅ r/Cheese
His name is Biscuit. Currently a biscuit loaf. Yes he has a derpy ear. Derpy Biscuit Loaf.6yr ⋅ cookinjohn ⋅ r/Catloaf
It was a pleasure to cut into this over the weekend! “Gold Standard” Stilton from Colsten Basset.4yr ⋅ cookinjohn ⋅ r/Cheese
I’m so hard right now. I just keep pressing buttons and the lines go up. You are all my favorite idiots. From a low at beginning of COVID to now, 8,000ish to about 85,000 now. A couple more doubles and I’m buying a Tesla Plaid and putting fucking 🚀🚀🚀🚀🚀🚀 all over that bitch.3yr ⋅ cookinjohn ⋅ r/wallstreetbets
Cheese wedding challenge........I made it, You wanted it. That makes me smile.......6yr ⋅ cookinjohn ⋅ r/Cheese
Another weekend, another wedding. Had to do this one in trays but still turned out awesome.6yr ⋅ cookinjohn ⋅ r/Cheese
Something like 6 years ago I decided to be a cheesemaker. This is Test batch 1. Actually batch 18ish but first one worth selling. Not perfect. Yet. But, it's worth selling!7yr ⋅ cookinjohn ⋅ r/Cheese
Update from first batch of cheddar.....Almost 5 months along, here is the result. still very young and creamy but is growing up nicely and ready for sale. Will continue to age part of the batch to 9 months plus fr a reserve cheese. Oh, and this is my wife’s cheese arms this time;-)6yr ⋅ cookinjohn ⋅ r/Cheese
4th of July cheese board. Was done a little ahead so Olives and Obanon are not yet out6yr ⋅ cookinjohn ⋅ r/Cheese
I call it Shenanigans. Semi firm and drier in texture, with a light buttery note opening up to a peppery piquancy.6yr ⋅ cookinjohn ⋅ r/Cheese
First few months of cheese making is finally starting to yield some benefits!6yr ⋅ cookinjohn ⋅ r/Cheese
As finished I can get. As soon as I have a ladder and some more shelves I’ll be 100%. But it’s nice to have this much up on the new shelves6yr ⋅ cookinjohn ⋅ r/Cheese
My first small format bloomy. Ready for sale. Super young yet. Looking forward to some breakdown over the next month.7yr ⋅ cookinjohn ⋅ r/Cheese
My first truckle!!!! (Black Radish Creamery) Now only a year or two to see if it's any good.....7yr ⋅ cookinjohn ⋅ r/Cheese
I call it Shenanigans. Semi firm and drier in texture, with a light buttery note opening up to a peppery piquancy.6yr ⋅ cookinjohn ⋅ r/cheesemaking
Plate for two..... before signs. Clockwise from 6oclock: Stones Throw cheddar from Black Radish Creamery; Whetstone from Kokkoberrego; Sparkenhoe NYD; Bayley Hazen from Jasper; and Arch City Swiss from Black Radish. North Market, Columbus, Ohio5yr ⋅ cookinjohn ⋅ r/Cheese
3rd batch of cheese. The cheddaring is looking a bit more legit....@Black Radish Creamery,7yr ⋅ cookinjohn ⋅ r/Cheese
MP for the win. Market needs batteries to go brrrrr. Batteries need minerals to go hummmmmm. MP dig holes, find minerals. EZ maths.2yr ⋅ cookinjohn ⋅ r/wallstreetbets
Update! It works like a charm. No comes the hardest part, 6-8 months of waiting.....6yr ⋅ cookinjohn ⋅ r/cheesemaking
Starting a charcoal rind on one of my cheeses. This is the first pat with the charcoal.6yr ⋅ cookinjohn ⋅ r/Cheese
3rd batch of cheese. The cheddaring is looking a bit more legit....@Black Radish Creamery,7yr ⋅ cookinjohn ⋅ r/Cheese
