Blue Vein #3 fraser | May 22, 2015 | Cheese | No Comments Well, time is up for the blue vein cheese. Here’s is how it ended up. Closeup of the blue vein cheese after 6 weeks of ageing. Of course the whole point of making cheese is to eat it. Related Posts Red Leicester Cheese #1 No Comments | Jul 15, 2015 Cheshire Cheese #2 1 Comment | Jun 28, 2015 Chevrotin (A Goats Milk Cheese) No Comments | May 12, 2015 Caerphilly No Comments | Jan 6, 2015
