I've been excited about cheese this past week. I've got three passes all in different stages right now. Basically converted my yogurt recipe into a cheese recipe, so I don't know what to call it.

A long mesophilic fermentation with rennet. Penicillium candidum and geotrichum candidum for a bloomy rind.

#cheese #cheesemaking #bloomy #penicillium #geotrichum #fermentation #milk #immersioncirculator