I Will Leave This Here. I Hope You Will Find It.

[Chas.Alpha]

My ‘23’s are out! Malt, sweetness and tangy on the Classic Gouda! 

Subdued macadamia nut and slight salty notes with the Baby Swiss.

The Cheshire is beyond belief. Smooth, creamy and walnut finish.

I’m so damned proud of myself I could bust!!! 😬

[MoeFOH]

Blessed are the cheesemakers! 

Great stuff, Chas! 

[Chas.Alpha]

Many thanks to Crazy Katy the Cow Lady…

[madandana]

Looks tasty.

[Chas.Alpha]

7 hours ago, madandana said:

Looks tasty.

You might get some, if you’re ever home…🙄

[madandana]

We get home from Dublin on the 24th of June.

[loose_axle]

Fantastic stuff! Great work there! 

Or as someone would say, "You can just tell by the attention to detail, the long lineage of quality, craftsman and tradition, that is underlying in this cheese..." 

[Chas.Alpha]

7 minutes ago, loose_axle said:

Fantastic stuff! Great work there! 

Or as someone would say, "You can just tell by the attention to detail, the long lineage of quality, craftsman and tradition, that is underlying in this cheese..." 

…or, that drunken sod finally got something right! 🧀

[westg]

Sounds tasty. Well done 🧀🧀

[Chas.Alpha]

I opened these cheeses for Father’s Day. I’m listening to Pet Sounds by The Beach Boys.

I’m sure this makes sense to someone…

🎶❤️

[La_Tigre]

1 hour ago, madandana said:

We get home from Dublin on the 24th of June

What is your choice for place of stay in Dublin?

[KRunch61]

Looks AMAZING!

[El Presidente]

Well done Charles!!!  Love your passion! 

[JohnS]

[BrightonCorgi]

That's terrific. Good for you!

I am picking up 42lbs of Mozzarella curd on Thursday, but there's not much into making Mozzarella. 

[Chas.Alpha]

5 hours ago, BrightonCorgi said:

That's terrific. Good for you!

I am picking up 42lbs of Mozzarella curd on Thursday, but there's not much into making Mozzarella. 

There’s not much from making mozzarella from scratch either, if you want to skip buying curds…

[Greenhorn2]

Good looking cheese there, Chas.Alpha!

[Chas.Alpha]

7 more wheels from 2023 left to open. The only one that <scares> me is the rind ripened Gruyère. No middle ground on this, either brilliant or sour sawdust. No in between.😳