An exploration of everything there is to know about cheese. I have made cheese a few times with raw milk, but I have never had a reliable and consistent source to draw from. This was a HUGE surprise! Cannot wait. You can read the rest of my post here.

Textured patterns on the rind leave valleys for the blue host spores to congregate. Wax rind provolones hang in the cave. Hand-buffing the rind helps to distribute the blue spores evenly. A perfect finish on our Blue Ridge Blue. The affineur inspects the young cheese to see if it is coming along as it should. Careful inspection insures the utmost in quality. A fresh batch of baby blue cheeses, ready for aging. Click on a cheese to find out more.

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