So the wife and kids were away, I was about to dry off my herd of cows for the year, so decided to have a crack at making some cheese
I'm big on preserving, but my 17 year old son has developed an expensive habit of eating camembert with my jellies every day, so borrowing the molds,press, recipe book from a good friend, and buying the mould, starter and rennet, I set to it for 4 days
I have 8 cams ageing at the moment, and this is my first Gouda out of the brine. In a possibly slight OCD moment, I have another one, but with cumin seeds, in the press at present, so that will hit the brine in a few hours.
Really happy with yield. 10 litres of milk for a 1.85kg cheese. Now just to be patient (which isn't my strongest trait
)