I wrapped the Bucheron for the final aging stage. Should be ready to eat just before Thanksgiving.

This batch is a little ragged. Everybody caught the crud while the Bucheron was in the ‘turn every day’ phase and it didn’t get any of the maintenance it needed to make it pretty. So it goes.

I love the moldy goodness.



This entry was posted in Cheese. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *