Another make day started early with cream cheese.  Because it takes 16-24 hours to set the curd, it made sense to start with cream cheese and then set it aside to set.  The second cheese was Gruyere.  I started with 2 gallons of goat milk and added a gallon of whole milk from the store.

Follow the story of each on the following pages: Cream Cheese, Gruyere.

Gruyere Update: I sealed the smaller block of Gruyere in seal-a-meal plastic June 20th.  It looks a little dry.

July 11 Update: Sealed larger block in wax it has been in the cheese frig and it  is a little squishy and seems like it is coming along nicely, but I think it is ready for wax.

Gruyere Sealed in Plastic

Gruyere Sealed in Plastic


1 Comment

Feeling Abandoned? | Ripley's Cheese Blog · February 16, 2016 at 2:30 am

[…] start with what I cut into today. I had the Gruyere from June 5th of last year. It […]

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