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 Pepato No Comments | Jun 21, 2015 Milk for Cheese Making in Mudgee #1 No Comments | Dec 6, 2014 Chevrotin (A Goats Milk Cheese) No Comments | May 12, 2015 Cheshire Cheese #3 1 Comment | Jul 15, 2015
