The biggest Parmesan cheese I've ever made. Used 10 gallons of milk and became 6.6lb after 7 months of aging.4yr ⋅ liurpo ⋅ r/cheesemaking
I forgot this cheap supermarket cheese in my cheese cave for 2 years and half. It is the best cheese I tasted this year so far. Aging cheese works wonders.2yr ⋅ liurpo ⋅ r/cheesemaking
Practice leads to perfection. First, we just want the blue mold to appear, then we hope that it is well distributed among the holes and caves produced by the grains of the curds and finally we dream of the firm, brittle, yet creamy texture. I think I got it! So delicious!4yr ⋅ liurpo ⋅ r/cheesemaking
My first Emmental type Cheese at home. Perfect propionic holes and the characteristic sweetness taste.4yr ⋅ liurpo ⋅ r/cheesemaking
Updating my Feta Cheese ready for aging. 5 gallons of milk produced 7.5lb of dried cheese. 1lb put in olive oil and the rest in a 6% salt brine for longer aging.4yr ⋅ liurpo ⋅ r/cheesemaking
Raclettes, 3 weeks. Just washed the rind and lightly brushed the white mold. The cheese is very soft now, hope get harder with aging.4yr ⋅ liurpo ⋅ r/cheesemaking
Newbie making cheese for 8 months. First time tasting my production : Emmental, Parmesan, Gorgonzola, Raclette and Manchego (clockwise). Very proud.4yr ⋅ liurpo ⋅ r/cheesemaking
My first Wine Infused Cheese. Just out of the second press. 16 hours left for the final press. Hope in these hours the fermentation occurs, pH 6.2 so far. Already got a nice marble appearance and closed surface.4yr ⋅ liurpo ⋅ r/cheesemaking
My version of Toscano Pepato with smoked Chipotle and black pepper. Only 3 weeks and it is delicious.4yr ⋅ liurpo ⋅ r/cheesemaking
My first Stilton at home, the blue mold didn't develop perfectly, but the texture and flavors are very good.3yr ⋅ liurpo ⋅ r/cheesemaking
