Monday, March 2, 2009

Kat's Kolby

Back in July of '08, I made a tiny wheel of mixed milk (sheep & cow) colby cheese. It spent from July to mid-October in a cave, aging away with other cheeses. The result was good -- kind of sharp, a little tangy, and awesome for grating over pasta or adding to baked mac & cheese. I should have made more!

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