I weighed the suggestions I was given, went back and reviewed previous makes, and scanned cheesemaking books until inspiration came to me.
I had made two cheeses in one day previously but never thought to try to make three cheeses within a day. That day arrived yesterday. I didn't have the saffron threads for one cheese and the buttermilk and cream for another cheese so I had to go shopping before I could make cheese.
Starting at 8:00AM, the first cheese was the Saffron-Infused Hispanico
. That went fairly well and was in the press just before noon. The next cheese was the Peasant Gouda
. It turned out so well that I wanted to do it again and possibly smoke some down the road. Like the Hispanico, this make went fairly smoothly and I finished just before 4:00PM. Wow, 8 to 12...12 to 4, could I possibly get this done in another 4 hours?
Yes, yes... the Buttermilk Blue
make went well too and I finished up a little after 8:00PM. Okay, right about now, you're probably thinking "What, is he crazy...making cheese for 12 hours?" Well, I did have to use the milk while it was at its freshest.
I had originally planned to make two cheeses. This 3-cheese thing just happened.
Anyway, it's done, and I have two cheeses I hadn't done before which increases my cheesemaking knowledge and perhaps provides some holiday gifts in several months. Good stuff.
With that I present my cheese trifecta or hat trick.