I have 3.5 gallons of lovely fresh raw Jersey milk waiting in the frig, and cannot decide what to make tomorrow. It is a full fat milk, and I was thinking of something using thermophilic starters. Any ideas??
Beaufort? (https://cheeseforum.org/forum/index.php/topic,3556.0.html) Montasio? (http://www.dairyfoodsconsulting.com/recipes_Montasio.shtml) Hispanico?
Oooh, sweet raw milk!
...Tomme, Tilsit, Trappist?
...Esrom, Fourme d'Ambert, Saint Paulin?
Some of my favorites. :)
-Boofer-
Gouda, Colby, Havarti.... Oh Havarti... I break for Havarti
All things being equal-----you should use the RSM (random select method )----write all the above mentioned cheeses on pcs of paper---place in bowl ----pull out one-----that's your cheese of the day----works every time for me.
Qdog
Montasio it is! A new one for me, and I will try the Peter Dixon recipe... It has an interesting step of stirring the curds by hand after they are pressed into a "cake" and drained. What fun and thank you for the suggestions!
Quote from: scasnerkay on May 20, 2015, 11:04:07 PM
Montasio it is! A new one for me, and I will try the Peter Dixon recipe... It has an interesting step of stirring the curds by hand after they are pressed into a "cake" and drained. What fun and thank you for the suggestions!
Good luck! :D