Valencay

[SOSEATTLE]

One of my favorites to make  ;D. I am fond of Humboldt Fog and these remind me of miniature versions, so I call them my "foglets." They have a nice chalky paste with just the right amount of softening under the rind for my taste. I age 4 weeks at 45 degrees F and follow this recipe from cheesemaking.com:  http://www.cheesemaking.com/GoatWithAsh.html .





Susan

[Danbo]

Very very nice - a cheese for you! :-)

:-) Danbo

[SOSEATTLE]

Thank you  ;D.

Susan

[hoeklijn]

it's a beauty and one of my favorites to make. Do you use raw goat milk for it?

[SOSEATTLE]

it's a beauty and one of my favorites to make. Do you use raw goat milk for it?

Yes. I have a source of really wonderful, high quality raw Nigerian dwarf goat milk. It gives a great yield and makes wonderful cheese  ^-^.


Susan

[hoeklijn]

Yes. I have a source of really wonderful, high quality raw Nigerian dwarf goat milk. It gives a great yield and makes wonderful cheese  ^-^.

That's good to hear. After a couple of months reconstruction work at my house and no cheese making, my new cave is arriving this week and I think I'll start up with... Valancay.
I've got a farmer nearby who is milking about 400 goats a day.
A cheese for your result, I love the thin black rind you achieved!

[Stinky]

Gorgeous. Take a cheese, please.

[SOSEATTLE]

Thank you  ;D.



Susan