As I’ve posted elsewhere, I don’t make much cheese in Summer. I eat it!

I am amazed at how long some of the cheeses will last after cutting into them! And, they continue to improve.

We are still eating the American Brick, Caraway Swiss, Sage Cheddar and Blue. Some of these have been “open” for over a month. I just keep them wrapped in wax paper in the fridge. The Blue, I keep in aluminum foil.

I still have four cheeses in the fridge downstairs that I’ve not cut into yet. I’m saving them for later in the Summer or early Fall. Then, it will be time to start again!