I'm BACK!!!!!!!!!!!!!!!!! Chevre

[LadyLiberty]

Made Chevré.  This is delightful.  We toasted grape leaves and then soaked them in Sauvignon Blanc before wrapping them around the cheeses, and tying them up with rafia.  I think this will be a Christmas present this year.  Too bad I can't ship them without special delivery. 

So I'm back, we've made a cheese cave out of our wine cellar fridge, and we are embarking on getting back into this.  Next thing, Havarti!  Any advice?

[Fritz]

Hi LadyLiberty, good to meet you and welcome back...please put me on your Christmas list as they look great!... Classy touch with the wine soaked leaves too. Congrats.

Re:havarti... Wax, bag or wrap early, best fresh (imho) 1-3 months age and a use a light touch if you are flavouring it with dried dill, peppercorns, chille flakes or dried jalapeño, etc ... Some add a pinch of optional lipase to give it a more aged flavour and more mature taste. Follow press time and weights as per recipe and cheese size closely. Enjoy with gusto and have fun making it .... Pictures please !

[Al Lewis]

Welcome back!!  Seems a lot of members are returning of late!

[Boofer]

Wow! It has been a while.    Welcome back into the fold, Lady.

Have a cheese for your wrapped morsels.

-Boofer-

[H-K-J]

Never made chevr'e but that is very classy lookin
Welcome back, looking forward to your future endeavors.
AC4U

[Kern]

So I'm back, we've made a cheese cave out of our wine cellar fridge, and we are embarking on getting back into this.  Next thing, Havarti!  Any advice?

Havatit, I say! 

[awakephd]

Kern, Kern ... I thought making bad puns was MY job!

But go ahead; I'll try to dill with it.