- This topic has 0 replies, 1 voice, and was last updated 7 years, 8 months ago by
.
Viewing 1 post (of 1 total)
- Posts
Hi
I retired about two and a half years ago from full time teaching and wanted to find something different to do with my hands. Have always knitted, crocheted and sewed so I have been making cheese for about a year and a half now. Mainly making mozzarella, feta, cream cheese and ricotta. Recently started making, blue vein, camembert and today am making gorgonzola. My blue vein has been down for about 8 days and there is nothing that even looks like blue developing on the outside. My camembert has been going about 5 days and already has a nice fluff around all sides.
Can anyone help with when the blue should start showing?
Viewing 1 post (of 1 total)