Spressa – 90 days Without Supervision

In July I was making a lot of cheese and quite busy as well, so when a wheel starting to get out of control I decided to let it go.   Another cheese maker recently told me that they were letting a lot of their cheese go natural for the aging process and cleaning it up when it was time to eat it. So this was my chance to take a chance. The recipe calls for several months of aging up to a year. So today I pulled the wheel out after 90 days of aging and cleaned it up a little bit and wanted to share a picture.  I’m going to let it go for a while longer and then we will try it. I’ll let you know how it tastes.