Parmesan, Manchego Viejo and Cabra Toscano and cracked black pepper!
Who knew I would ever be making cheese....not me. But here I am finding my whey and enjoying every minute. The goat milk is flowing at 2 gallons a day at the moment (we just had kids in June/July) so now is the perfect time to work on my skills and learn some new cheeses. I was lucky enough to attend a cheese making class early this summer and it really fueled the fire in me. I started with a soft goat cheese.....chevre (a good beginners cheese) 4 years ago. I make it every week and we use it on everything and in everything...it really is creamy goodness. Mozzarella is a staple around here, as well as Manchengo fresco and goat Feta. I started making the hard cheeses this year and my cheese cave (aka. wine cooler) is quickly starting to look like a cheese maker lives here. I am not an advanced student by any means but I am learning every week. . If you have ever thought that you would want to make your own delicious cheese but were afraid to try.....go for it! If I can do it.....you can too!
For more information on how to make cheese like I do, click on the recipes below!