What to make??

[scasnerkay]

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??

[Stinky]

Beaufort? Montasio? Hispanico?

[Boofer]

Oooh, sweet raw milk!

...Tomme, Tilsit, Trappist?

...Esrom, Fourme d'Ambert, Saint Paulin?

Some of my favorites.

-Boofer-

[IllinoisCheeseHead]

Gouda, Colby, Havarti.... Oh Havarti... I break for Havarti

[qdog1955]

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

[scasnerkay]

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!

[Stinky]

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!