I get the impression that you solely keep those creameries in business.
Very impressive, boof. All four (correct me if I'm wrong) of your cheeses look amazing. The colour is so intense.
What diameter are those St. P's?
Also, I'm curious, how much will a make like that Wensleydale cost you? (You can omit the cost of cultures, salt and various expenses like electrical bills to run a cave and the up front cost of said cave divided over the number of months/days you've owned it. I'm just wondering about the milk )
Yeah, gotta love that rich pasture-derived, rich-in-betacarotene, sweet Spring milk....Gives a warm golden hue to the cheese. I pay a little more for the milk and ultimately the cheese, but Pav once provided guidance in that direction. I have had several examples brought home to me that quality milk produces (or allows one to produce) quality cheese. And if you try to "go bargain", you might get something like "the last time out" with cheaper P&H milk. I know other folks have been just fine with P&H, but it's not my friend. If you go to the trouble to make the cheese, age it, and tend it over months or longer, you want to improve the odds that you'll end up with a decent cheese in the end.
4 half gal x $3.69 (creamline) = $14.76
2 gal x $9.99 (raw) = $19.98
Total = $34.74
The beauty of these two milks is the level of sweet cream that they possess. Then there's the rich natural golden color. Once I found these two sources, I almost didn't look back...at P&H...except again for that "last time out". Ugh!
They are Reblochon moulds (5.3inx2.6in/135cmx65cm)
. Good for Saint Paulins, Reblochons, mini-Tommes, etc. Very versatile.
I'm on a roll!
Thanks for the cheese, Jeff. Just trying to restock my caves. Now would be a good time to make some additions for the holiday cheese platter.