Category Archives: Cheese

Busy

Posted on 02/06/2014 by Jenny

Pulled the cheese out of the press last week. It is waxed and in the fridge. We will crack into it sometime after April. Everybody likes to color, right? She cracks me up by pointing to spots on the paper … Continue reading →

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Cheddar at 50 lb press

Posted on 01/25/2014 by Jenny

Trying cheddar again. I wasn’t real sure about the curds. I had a hard time holding at 102 F and they were softer than the last batch (failed because I forgot salt). I nearly forgot the salt again! Can you … Continue reading →

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Box and cheese

Posted on 01/21/2014 by Jenny

She is playing the toddlers version of 101 things to do with a box. Plus I made a one gallon batch of cheddar on Monday from Havemeister Dairy. Best curds yet. Regrettably I forgot to add the salt before loading … Continue reading →

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One hour

Posted on 11/28/2013 by scott
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Shroom-ness

Posted on 11/20/2013 by scott
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Cheese press

Posted on 11/18/2013 by Jenny

Uncle Walter and friend Tom helped me build my first cheese press. I used the plan on Fias Co Farm website – a very simple design that would be easy to store between uses. I’d picked up the materials and … Continue reading →

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Bucheron

Posted on 11/12/2013 by Jenny

I wrapped the Bucheron for the final aging stage. Should be ready to eat just before Thanksgiving. This batch is a little ragged. Everybody caught the crud while the Bucheron was in the ‘turn every day’ phase and it didn’t … Continue reading →

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Bucheron

Posted on 10/29/2013 by Jenny

So here is the latest project Very similar to the Chaource. Another Chèvre base with penicillum candidum mold. Started Sunday, took out of the molds and brined it today. It’ll spend a little while forming mold then a couple weeks … Continue reading →

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That’s cheese!

Posted on 10/25/2013 by Jenny

Cut into another Chaource tonight. Much tastier! Creamy, a little crumbly. Texture was precisely what I was expecting. Much mellower flavor very yummy. I think I caught some of the mushroomy goodness. This Chaource was made in a Crottin mold … Continue reading →

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Chaource – c’est bon

Posted on 10/20/2013 by Jenny

We tried the smallest thinnest Chaource tonight. It had a lot of attitude. Creamy center, a little chew to the rind. Nice fragrance. Sharper than I expected and just a tiny runny which suggests to me that I let it … Continue reading →

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