Cheese Makers Forum FAQ Equipment part 1 Equipment part 2 History

Tuesday, May 26, 2009

Gouda and Swiss

The top photo is a gouda that is aging and already smells delicious. The recipe I used can be found here. The second photo is a Swiss that is about two months old at this point and absolutely perfect. Creamy on the tongue, but firm textured. No bitterness at all, and a sweet, big, nutty flavor. Absolutely delicious.

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Cheese A Day by Jeremy Pickett is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
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