First cheddar with herbs

[High Altitude]

Funny Boofer!  Checked out that link yesterday.  I have 8 cheeses in the 'cave', one in make on the stove (Jarlsberg :-) and one to make tomorrow....and I have yet to try any of them.  Wonder how many of those I will add to the Cheese Wall of Shame!

[Boofer]

Wonder how many of those I will add to the Cheese Wall of Shame!

Ah, now that's confidence! ;)

-Boofer-

[CWREBEL]

Great looking cheese!

[High Altitude]

There is no true success without failure (let's just hope not too much in the cheesemaking world!).

[Eileen]

Thanks for all the advice. I think I may try a Caerphilly as my husband likes it although it is a little bland for my taste.

I am currently using only milk very local to our village and although it is homogenised and pastuerised, I find calcium choloride seems to deal with any problems. To my delight I have discovered a source of natural spring water in the locality which I shall be using in future. Up until now I have been buying bottled spring water which although cheap enough, rather negates my principle of using really local resources.

I live in Cornwall in the South West of the UK and am surrounded by villages with the strangest of names. Amongst them are Water-Ma-Trout, Goon Gumpas, Playing Place, Mousehole, Indian Queens, Little Beside,  Praze-an-Beeble, Knave Go by.

Knave Go By is where the spring or shute is http://www.facebook.com/photo.php?v=541806289176863

[bbrown131211]

Lovely looking cheese -- can't wait to hear how it turns out. I use herbs frequently in my cheeses -- dill, sage, cumin, caraway -- but have never tried multiple herbs. You have inspired me!