Today I cracked open a five month old Swiss style cheese that I during filming another one of my video tutorials. It is one of my favourite cheeses and worth the wait whilst it is aging.
The eye development was just right for a cheese this size (around 1kg). Eyes are the official terminology for the holes often found in this style of cheese. Oh, and of course the taste was fantastic.
If you are interested in reading a full breakdown of how this cheese turned out, pop on over to Little Green Cheese.
I will definitely make this cheese again.
What if it's today? - A survivalist's blog says
This is one of my favorites and nobody else in the house likes it. That will mean more for me! Thanks for letting everyone know that it works!