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 Cheshire Cheese #3 1 Comment | Jul 15, 2015 Chevrotin (A Goats Milk Cheese) No Comments | May 12, 2015 Blue Vein #2 No Comments | Apr 13, 2015 Red Leicester Cheese #1 No Comments | Jul 15, 2015
