...and that is a Reuben sandwich from scratch. I just tried out some of the raw swiss-like cheese and it tastes perfect. Next up is to start making saurkraut, that will take the second longest (about six weeks). When I have a week or two left on that I'll get some pastrami going, but this really is a great day. Pics will come soon.
Cheese A Day by Jeremy Pickett is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at cheeseaday.blogspot.com.