Back at the aging facility for one last day, I began just as I did yesterday: rotating heavy objects. But today was very enlightening for me, as I was able to witness the process by which William Oglethorpe (head affineur of Neal’s Yard) washes his phenominal cheese, Ogleshield. Information like this can really only be attained first hand, or with a great amount of trial and error. I also applied small amounts of Plasticoat to some cheeses. Plasticoat is a food-safe, semi-breathable membrane that serves as a rind. It is a new-world alternative to cloth-binding.
Tomorrow could very well be the apex of my trip, as I am due to spend the entire day in Somerset testing farmhouse cheddar. As always, I will keep you posted as soon as possible.