Cheese Club is an informal group that meets monthly to tackle making cheese together. We were inspired by David Asher and his book The Art of Natural Cheesemaking,. So far the Cheese Club has made: Dream cheese, Brie, Cheddar, Tomme, Cumin Seed Gouda, Cambozola, Feta, Manchego, Havarti, Brew Curds Cheddar, O’Bannon.
The longest we have aged a cheese is one of the big wheels of cheddar. We aged one for 13 months – and it was wonderful!
I have the Blue penicillin mold strain for blue-veined cheese. [...]
We are going to be making David's Smoked Chipolte Pepper [...]