Some new cheeses — with fresh milk, I’m son to make my 20th from Gianaclis Caldwell’s Mastering Artisan Cheesemaking.
This summer, our class begins.
|Four different cheeses — some raw goat, some raw cow milk — WA state allows purchase of fresh milk.|
|A goat cheese, for air-drying and pressing|
|A finished goat (brined) cheese — terribly delicious|
|Cheddaring cheese, layering and settling — a lengthy process|
|The finished cheddar, ready for aging|