I'm so excited! I took out my 2nd try Manchego about an hour ago and it was DELICIOUS! One of the nuns passing by (who was a biochemist and is therefore very suspicious of my cheese!) tasted it and loved it!
It's only 2 weeks old. Someday I'll hold out to age it and see what that is like.
My cow is "7-11" as in the convenience store at the corner across the street. They carry Dairy Pure milk and it's great for making cheese although I do find I have to increase the Cal. Chloride.
I have a Butterkase in the fridge and right now some Crescenza is draining. My first for both!
I wish you could taste through the internet!
I'm only making 2 gallon cheeses but as I get more confident I hope to make them bigger...
Just needed to share!
Sr. Mary Catharine
I use a little annatto so it's not a boring white cheese. This was 7 drops.
congrats!
Looks nice. Job well done!
Nice looking cheese. Congratulations and a cheese from me.
My milk comes from a similar breed. They do have the advantage that upkeep is easy.
:) You are too funny! When I say to people that my cow is 7-11 they often think it is name of a real cow!
If you are in the Northeast Dairy Pure works great for cheese but I double the calcium chloride.
My mother came to visit and to my surprise she says she buys aged Manchego from Costco. When she tried this 2 week old baby she said she prefers it! So, I think I'm going to be sending her cheese regularly!
A thing of beauty. As my aunt tells me: Cheese is God Smiling on us.
A cheese for you.