Had a visitor yesterday come by my place to learn to make cheese.... she's going to write it up for a Colorado Springs newspaper food article she does. I'm not sure what to expect but I do know she is a gifted writer. When she sends me the article, I'll link to it here k?
I worked a chevre and a feta recipe backwards so I'd have the cheeses in their different stages for her to see.
It sort of blew my mind....
I watch Food Network... and I have a new appreciation for all those prepared steps they gots goin' on.
I tried to organize things smoothly...I think they went o.k.... we made a garlic/dill flavored chevre, a walnut/honey/cinnamon chevre and a basil infused chevre.
Oh, I also dipped into that soft rind cheese I made 3 weeks ago. It's decent! I was hoping for a creamy middle like a camembert or brie... it wasn't like that but it's definitely different than anything I've made before. I wish you could taste it!
I have 4 more containers of cheese in various stages in pots or hanging in cheesecloth from my kitchen cupboard handles draining into other pots... my kitchen looks a little like a kooky science experiment, but that means lotsa good cheese for me this week!
It's a glorious thing.