Here is a 10 pound of wheel of Swiss cheese I made last month. Swiss has an interesting aging cycle: it stays in the cave for the few weeks, then comes out to spend a few more weeks in the kitchen or bathroom, somewhere warm and humid. This encourages "rounding" - the bacteria develop because of the warmer temperature, creating the distinctive big holes that Swiss cheese is known for. If you look closely, you can see the top has domed slightly - this is the rounding. Now back to the cave for a 3 month nap.
Chrysler Is Not Going to Come Out with a Chopper: Ed “Big Daddy” Roth on
the Great American Dream Machine.
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Broadcast television wasn't always the snooze-fest it is today. Take, for
instance, *The Great American Dream Machine*, a weekly program created and
prod...
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