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Author Topic: Family cow and cheesemaking in VT  (Read 3016 times)

SueVT

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Re: Family cow and cheesemaking in VT
« Reply #15 on: March 09, 2010, 01:51:15 AM »
Are you making Tarentaise?  You live near Thistle Hill Farm....  :)
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vermontaise

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Re: Family cow and cheesemaking in VT
« Reply #16 on: March 09, 2010, 02:37:33 PM »
Yes I do live pretty close to the Putnam's place - what a nice setup. No, I do not make Tarentaise, I am not a fan.
I make mostly a washed curd Gouda based cheese I call Vermontaise, and a soft Tomme.
I am currently re-tweaking my recipe as I have not been too happy with it, that might be due to my faulty thermometer as well though ;-) reading between 5 and 12 degrees too low, I was definitely overcooking the cheese. Not good.
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Offline michoutim

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Re: Family cow and cheesemaking in VT
« Reply #17 on: March 09, 2010, 11:06:03 PM »
Nowadays you can find cheap digital reading thermos, just for a few dollars!
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vermontaise

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Re: Family cow and cheesemaking in VT
« Reply #18 on: March 10, 2010, 06:15:17 PM »
Yup, that's what I stole from my wife's kitchen drawer, seems to be working well. I have just started milking my 2nd cow as I am weaning her calf, so now I am getting a good quantity of milk every day. Will be making more cheese soon.
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