Sandwich

I have made Camembleus today. Here the curds have just started to drain in the moulds. The sandwich is created to enable the cheeses to be flipped every few hours, to aid even draining. They remain like this for 36 hours, then I remove the plastic moulds, pierce the cheeses and air dry them for a day or so. Over the following five weeks they will be in cheese boxes in the cheese cave fridge while the characteristic mould develops.

I love the slowness of the process: nature taking her time to give me delicious cheeses.

I also have an Orkney cheese which I made last weekend on the shelf. It will be ready in a few days' time, and it smells exactly right, so I am pretty excited that I might have nailed it with this attempt.

In between stages of cheesemaking I have been reading "Bothy: in search of simple shelter" by Kat Hill. Loving it - and it's making me want to stride off into the back country to stay a night or two in a hut.