Dang, that's some fine cheese. I know because I made it and pressed it and dried it myself. I lovingly (perhaps a little paranoidly) turned it over and over as it dried, so one end wouldn't be any moister than the other. I smelled it sometimes.
Ok, I smelled it a lot. I smelled it every time I turned it over, perhaps 50 times in four days. Sometimes I smelled it twice when turning it over. Sometimes I smelled it in between turnings. It just smells good, ok? I'm not sure I can stand to wait a whole four weeks before eating it. More than once I nearly took a big chomp out of it while smelling. There might even have been drool.
I think I covet my cheese.
What I do not covet, however, is the crappy waxing job I did on it. Yes, that is a big ol' thumbprint in the top of the wax, and no, I don't own a pastry brush. Turns out that putting a few layers of wax onto a cheese without using a pastry brush and without burning your fingers is pretty difficult to do. But it's done! Now I have to wait. Probably the most difficult stage of all the cheesemaking stages. You should check back with me in a month. I'll let you know how it went.
Also? I've got two more gallons of milk in the fridge (it was on sale, I promise!) that will begin the process on Saturday. I'm stoked.
2 comments:
Have I told you lately that I love your handwriting? I do. It makes me happy. And I'm excited by your cheese, and I think you should mail me some. Also, I think you should move up here and be my roommate. Agreed? Good.
I DON'T think so.
My personal cheese supplier, move away? Impossible! Absurd!
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