Since our first tasting of the Jasper Hill Cheese, I have been busy with my photo shows and HOME cheese making.

There have been several styles of cheeses made from my kitchen.

I have been experiencing a slight temperature consistency problem with my min-fridge "cheese cave" over the past couple of years in my cheese making. My cave has been running a little too cold for the cheese affinage (aging), average 50 to 55 degrees. Different styles of cheeses may require a slight variation in temp for ageing, some as low as 40 - 45 degrees which works quite well in the mini fridge but 50 - 55 is more difficult to obtain.

The fairly recently-made Swiss style needs to age around 55 so to resolve this dilemma I purchased an external digital temp probe/controller that shuts off/turns on the fridge power to maintain the exact temp programed in the unit. Now the cave stays at exactly 55, perfect for the Swiss and a Spanish Manchego style that were recently made, as well as a Welsh Caerphilly style. These three cheeses like the consistent 55 but the three Camembert that I made in June want to be aged at 45, so they go into the mini fridge that is also used for my BEER taps that I designed for my home brew draft beer bar.

This fridge works well at the 45 degree point for the Camembert. The three Camembert were aged for 1 month and we cut the first one on 26 July. I must say, this is some of the best Camembert we have eaten, anywhere. The Manchego was aged only for 5 months, and cut two weeks ago and is absolutely superb, with firm creamy texture with a slight tang. The Caerphilly needs to age several more months, as it was made later then the Manchego but it can be eaten younger. The Swiss may age for 6 months or so. I have a Romano grana style that has been aged for over one year now.

We plan to cut the second Camembert today. It should be as good as the first, but now one week older. Don't want them to get too mature as they will get too soft, even at cellAr temps. A blue style, I think is going to be the next type of cheese I make. It is the most expensive type to make as the cultures that provide the blue mold are quite pricey.

Looking forward to receiving the next batch/tasting of the as of now unnamed Jasper Hill Cheese.

—John Fitchett