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 Cheshire Cheese #1 1 Comment | Jun 23, 2015 Milk for Cheese Making in Mudgee #2 1 Comment | Dec 18, 2014 Blue Vein #1 1 Comment | Apr 1, 2015
