Branching out into monastery cheeses—with our sheep milk.* Besides the famous Bethlehem Cheese from the Abbey of Regina Laudis in Connecticut, there are a number of Trappist cheeses I am working on. this first experiment was a delight—aged with regular washings of ale, frequently turned, and resistant to the pesky cheese mites (so far). The paste itself is rather soft and delicious.
Monastery cheeses: Trappist
*The sheep milk freezes and thaws well, due to it high fat and protein content.
