u/innesbo

Today I opened my cloth-bound raw goat cheddar from last October! Seriously good but looks scary! I’m getting a reputation for good cheese but wild rinds…!
🥰🥛🧀

I received a full scholarship to attend this year, and I’m super excited! 🥳🎉🧀. Anybody here presenting or attending???
🥰🥛🧀

A mother of cheese knife from Boska! I’ll admit I was quite surprised (and pleased!) at its size when I opened my eBay package. Here, I’m opening an Asiago presto from 2/2/26 that has a wild rind.
🥰🥛🧀

Family is over for a pool party today so any excuse to open more cheese! Raw milk: goat morbier, year-old cheddar, cabra al vino!
🥰🥛🧀

In the process of making Ibores today with 5 gallons raw goat milk. I was planning on using m large manchego mold so it would look cool with the paprika smear, but now I’m having second thoughts! I searched Ibores here, and the photos show a regular mold being used. Am I thinking too hard??? 🥰🥛🧀