After a small break in Cancun, we are getting ramped up for winter cheese production. We taste-tested our first St. Marcellin on Christmas Day. While young, it was very tasty. The cool little crocs have been softening for four weeks now. Six weeks is our target. They look and smell wonderful at four, so hopefully the results in early February will be worthy of the wait!
Tommy Reddicks
www.cheesedesert.com
Tommy Reddicks
www.cheesedesert.com
