The initial process was fairly straight forward, adding culture, rennet, cutting curds, slightly heating, draining and light pressing. Adding a culture called Brevibacterium linens is the distinguishing difference to begin with. 
Once it is in the cheesecave,every alternate day the cheese gets flipped and washed with a light brine solution. This I have to do for 2 to 6 weeks. Meanwhile the cheese will develop a yellow orange colour and the inside will get soft and pasty and very stinky I think.
I just hope I know when it is ready and that it hasn't gone off! So far so good.
I have also done a bit more foraging for more elderflowers in parks and along a disused railway line. I had the (I hope) brilliant idea that I could preserve any excess flowers in the freezer by vacuum packing them.I hope this prevents any discolouration so that they can be used later in the year to make the super easy Sparkling Elderflower of my last post.
