Cheese

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.

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Camembert Ripening

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.

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Mini-Valencay top

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.

Feta, in brine

Feta, in brine

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.

Manchego, Rubbed with Olive oil and smoky Chipotle pepper

Manchego, Rubbed with Olive oil and smoky Chipotle pepper

Manchego from the fancy mold

Manchego from the fancy mold

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.

Blue cheese, just growing the mold

Blue cheese, just growing the mold

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