I'm getting 10 gallons of raw Jersey milk today (I've got 4 gallons of raw goat on hand, too)
I'm going to use 1 gallon of the full fat Jersey milk to make Camembert. That leaves me 9 gallons.
I can only make a 6 gallon batch at a time due to the size of my pot. So I pretty sure I'm gonna make a 3 gallon batch of blue cheese.
That will leave me with a 6 gallon quantity.
I don't want to squander this opportunity, so here's the question: If you had 6 gallons of full fat raw Jersey milk, straight from the udder to the pot, what cheese would you choose to make?
I'm starting with the Cam and the Blue, so I'll have time to see your suggestions before I have to decide what to do with the 6 gallons later today.