will be getting right back at it this week and i think we will look at making a stirred curd cheddar in a four gallon batch. the plans are to try to build an inventory of differnt cheeses at different ages. i know that could be wishfull thinking but we have to start somewere
this week cheddar, next a jack cheese, then a manchego. after that go back to the Alpine styles, goudas and some washed rind cheeses and try to maintain that rotation. after that who knows but it sounds like a good strategy