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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH LACTIC ACID COAGULATED - Normally Whey Removed => Topic started by: jbachman on January 08, 2013, 04:04:18 AM

Title: Chevre Success
Post by: jbachman on January 08, 2013, 04:04:18 AM

First batch of rennet/culture based cheese.  Went really well and turned out delicious.  I only started taking pictures today when I was flavoring and not yesterday during the actual make.  I made plain, lavender/honey, black/szechuan pepper and an herb mix of sage, rosemary and oregano (what was available).

Title: Re: Chevre Success
Post by: Al Lewis on January 08, 2013, 04:11:43 AM

Looks delicious!!! :P

Title: Re: Chevre Success
Post by: cbh5097 on September 08, 2015, 06:42:34 PM

Your cheese looks beautiful! What was your make process?

Title: Re: Chevre Success
Post by: Andrew Marshallsay on September 09, 2015, 08:28:47 AM

Lovely looking cheeses and an interesting variety. Have a cheese from me on that basis and in celebration of your first "real" cheese.
Please let us know the results of the all-important taste test.