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 Smoked Cheese #1 No Comments | Aug 7, 2015 Milk for Cheese Making in Mudgee #2 1 Comment | Dec 18, 2014 Milk for Cheese Making in Mudgee #3 No Comments | Jun 19, 2015 Cheshire Cheese #2 1 Comment | Jun 28, 2015
