Just back from a great time on the Gold Coast where I had lots of wonderful food and wine. My cheeses were left in the tender care of my daughter who turned them every day. Chris Ganzer says at this stage they should be a little slimy because the white mould cultures are starting to grow. They look fine to me but a long way off ready for eating, which fits the three week schedule. I'll blog on this again when they look different. Chris' next cheese making workshop will be on September 27 at Black Pearl in Brisbane's Fortitude Valley. Find out more at www.blackpearl.com.au
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