Been a long time since I've posted anything, but I have to share some of my new set up. I've built a new cave (coolbot), new press, new farm.
Wow!!!
You look like you are going after real serious cheesemaking there. Planning on selling some of that? What are all those wheels you got "cooking"?
There's a couple gouda, bandaged cheddar, but mostly dry jack. I'm licensed to sell just waiting on them to get some age on them. The oldest is may 9th. This is my second licensed dairy attempt. The first was shut down due to listeria that we could not find the source of.
Good luck!
Thanks, I'm very hopeful this time. I'm in control of the whole process from milking to aging so hopefully that will cut down on some of the variables. It is raw Jersey milk that get fed mostly grass with some alfalfa.