cheese... cheese... cheese...

This is the 3rd batch of cheese I made in Belize.

It's always a surprise how the cheese tastes after the ripening time of 14 -18 days. Since the "brie" is ripening from the outside to the inside, it can happen, that the cheese is almost "liquid" on the outside and still a little crumbly on the inside.

Any way - I had to stop the ripening because the taste is strong enough. Next time I will raise the temperature in my cheese fridge a little.

This time a made plain Brie, Brie with pistachios and Brie with bacon.