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redleicester

After 1 day of light pressing

Just starting in the cheese fridge

Just starting in the cheese fridge

6 weeks of maturing

6 weeks of maturing

Cut open

Cut open

First attempt at a Red Leicester, using whole unpasteurised buffalo milk.

Comments:

  • Pretty good flavour, bit too much rind – need to increase moisture during maturing
  • Amazing melted on toast, probably due to the high fat content
  • Small holes inside – increase pressure in future
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