You're killing it, Kathrin! Have you ever thought of doing a stand-up routine?
Thanks for the cheese. You're very kind.
How is the midwifery proceeding?
Yeah, we all seem to advice our own successes
Really? I had no idea.
I just picked up 4 gallons of sweet raw Jersey milk this morning. I'm dithering about what will finally come out of the kettle tomorrow morning, but, at the risk of appearing in a rut, I'm leaning heavily towards Beaufort #7. That would be destined for 12-month affinage. I'm favoring hard and
semi-hard cheeses since I seem to have a ready supply of sliceable, serve-ready cheeses in my fridge now. Another reason for choosing the Beaufort style is that it really appeals to my family and me and it ages well.
I believe the cows in my neck of the woods are grazing on new, fresh green grass. The threat of cold snaps and freezing weather has been a distant memory for several weeks now, so I expect lots of nice beta carotene and deliciousness.
Later on this year I want to redo the Reblochon, Garlic Gouda, and Horseradish Gouda (already tried a Cheddar).