farmcheese.blogspot.com
Crooked Shade Cheese Blog: March 2013
http://farmcheese.blogspot.com/2013_03_01_archive.html
Crooked Shade Cheese Blog. And now there are none. Tuesday, March 5, 2013. Cutting into the cheeses. There's nothing as satisfying in cheesemaking as cutting into a new cheese, especially one that I've never made before, and finding it good. This week, I had two satisfactions- a Gruyere and a Roqueforti Dulce. Two more different cheeses would be hard to find, but oh! How good they both were! My family and neighbors, who are my testers, waxed eloquent over them. Gruyere B", already on its way to extinction.
farmcheese.blogspot.com
Crooked Shade Cheese Blog: Cambozola? Success!
http://farmcheese.blogspot.com/2012/12/cambozola-success.html
Crooked Shade Cheese Blog. And now there are none. Saturday, December 29, 2012. I reported on my November 19th Cambozola make. In my other blog. And again here on earlier this month. At the time I wasn't sure what to expect, since I added the cultures in a- umm- non-standard way. As the cheese aging progressed, I wasn't sure what I had, or even if it were edible. I am here to report that IT WAS! And magnificently so, I might add. This is how life is supposed to be. Subscribe to: Post Comments (Atom).
farmcheese.blogspot.com
Crooked Shade Cheese Blog: Dedicated to the joys and frustrations of cheese!
http://farmcheese.blogspot.com/2012/12/dedicated-to-joys-and-frustrations-of.html
Crooked Shade Cheese Blog. And now there are none. Saturday, December 8, 2012. Dedicated to the joys and frustrations of cheese! My first post in my new cheesemaking blog. With the cooler weather, I have more time to write, and more time to make cheese. Not that I'm going to make a different cheese each time, but my blog will serve as a working notebook of successes and errors- yes, and downright failures, too. I have those, and sometimes they're pretty spectacular. December 27, 2012 at 4:31 AM. I have S...
farmcheese.blogspot.com
Crooked Shade Cheese Blog: Cambozola--the final cut
http://farmcheese.blogspot.com/2013/02/cambozola-final-cut.html
Crooked Shade Cheese Blog. And now there are none. Monday, February 18, 2013. Cambozola- the final cut. Back in November, I made a Cambozola. Several days into the aging, I used a sterilized skewer to poke holes from the side to encourage the growth of the blue mold. Since the white mold was growing so vigorously, I had to reopen the holes every few days. About 3 or 4 weeks into the make, I tried the smaller round. Delicious! Subscribe to: Post Comments (Atom). Crooked Shade Cheese Blog.
farmcheese.blogspot.com
Crooked Shade Cheese Blog: Cutting into the cheeses
http://farmcheese.blogspot.com/2013/03/cutting-into-cheeses.html
Crooked Shade Cheese Blog. And now there are none. Tuesday, March 5, 2013. Cutting into the cheeses. There's nothing as satisfying in cheesemaking as cutting into a new cheese, especially one that I've never made before, and finding it good. This week, I had two satisfactions- a Gruyere and a Roqueforti Dulce. Two more different cheeses would be hard to find, but oh! How good they both were! My family and neighbors, who are my testers, waxed eloquent over them. Gruyere B", already on its way to extinction.
farmcheese.blogspot.com
Crooked Shade Cheese Blog: Cambozola Make #1
http://farmcheese.blogspot.com/2012/12/cambozola-make-1.html
Crooked Shade Cheese Blog. And now there are none. Sunday, December 9, 2012. I made my first Cambozola on November 19th. Gallons raw goat milk. 1/4 tsp Flora Danica. 7 drops double strength rennet, not nearly enough. Next time I need to use more, at least 14 drops. 1/8th teaspoon Penicillium Candidum. 1/8th teaspoon Penicillium Roqueforti. I added all the cultures all at once to the 85° milk. Flocculation time was 30 min, and multiplied by a factor of 4. Scooping the curds into the colander. At 8 days, I...
farmcheese.blogspot.com
Crooked Shade Cheese Blog: The history of a gorgonzola cheese
http://farmcheese.blogspot.com/2012/12/the-history-of-gorgonzola-cheese.html
Crooked Shade Cheese Blog. And now there are none. Saturday, December 29, 2012. The history of a gorgonzola cheese. Back on November 13th, I made my first gorgonzoa. Oh, I was so proud of it! I had a lot of extra milk and had to either use it or give it to the poultry, and I wasn’t willing to do that. So, feeling brave after my successful Camembert make, I decided to try Gorgonzola. I used a combination of cheesemaking.com's recipe. And one that I found on Cookipedia. 1 gallon of raw goat milk and. I let...
farmcheese.blogspot.com
Crooked Shade Cheese Blog: December 2012
http://farmcheese.blogspot.com/2012_12_01_archive.html
Crooked Shade Cheese Blog. And now there are none. Saturday, December 29, 2012. I reported on my November 19th Cambozola make. In my other blog. And again here on earlier this month. At the time I wasn't sure what to expect, since I added the cultures in a- umm- non-standard way. As the cheese aging progressed, I wasn't sure what I had, or even if it were edible. I am here to report that IT WAS! And magnificently so, I might add. This is how life is supposed to be. Links to this post. I had a lot of extr...
farmcheese.blogspot.com
Crooked Shade Cheese Blog: February 2013
http://farmcheese.blogspot.com/2013_02_01_archive.html
Crooked Shade Cheese Blog. And now there are none. Monday, February 18, 2013. Cambozola- the final cut. Back in November, I made a Cambozola. Several days into the aging, I used a sterilized skewer to poke holes from the side to encourage the growth of the blue mold. Since the white mold was growing so vigorously, I had to reopen the holes every few days. About 3 or 4 weeks into the make, I tried the smaller round. Delicious! Links to this post. Subscribe to: Posts (Atom). Crooked Shade Cheese Blog.
