While working on our milk room plans, I’m making cheese!
Camembert was the first mold ripened variety, as I learned it from one of my goat mentors. It takes 30+ days to age, and when it’s ready, it’s ready.
Then this winter I learned to make Valencay, also mold ripened, but coated with Ash as well, to form a beautiful grey edible rind. These are typically made in a pyramid shape, and ripen more quickly than Camembert and have a longer shelf life. I’ve also made them in little cakes that are just enough for a snack.
Feta is best made when it’s hot, I learned from a fellow breeder, who said to “make hot cheese when it’s hot,” since it’s less work maintaining 86 degrees when … it’s 86 degrees.
Manchego is another favorite, a pressed cheese typically made with sheeps milk. My first version was rubbed with Olive Oil and Chipotle pepper, after yet another goat/cheese pal enticed me with her Smoked Paprika version. I have great pals, one of the benefits of keeping goats.
Still on the list is fool-proof blue, since we’ve had a few challenges along the way, trying a traditional version and several “Castle Blue” attempts with added cream. I’m going to master that one when milk is more abundant.