The cylinder in my cheese press is about four inches in diameter. That means that if you start with a gallon of milk, and it yields a pound of curds, you end up with a nice round cheese about 3/4\” thick. But I only had a couple of quarts of milk, given Virginia Slim\’s petite proportions, which yielded a much smaller amount of curds, so what came out of the press was a very thin cheese.
But good. Very mild, and tasting of rosemary. Next time I\’ll increase the rosemary, because I love the way its tang livens up the mildness of the cheese.
Today I\’ll make the same cheese, but flavor it with garlic instead of rosemary. And then it will be time for hot pepper cheese, made with my own amazingly hot peppers.
Thank you, Virginia Slim!
Can't wait to be there eating some! Garlic's my favorite!…
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and now i am very hungry.
I'll have some for you when you come to Vermont on your book tour!
This question is really not necessary but I'll ask anyway: do you enjoy fruit, bread, wine with your cheese? Your blog, and your friends, are making me want to move to Vermont but I know daffodils don't come in March nor 70 degree days in January so I'll just enjoy your summer repast.
Hot pepper cheese! That sounds so good!I found a local farm with Nigerians and African pygmies for sale and the other weekend my husband (without any prompting from me) took me outside to show me where he thought the best place to build a goat pen would be. I'm getting closer to my own goat dream, but until then, I do so enjoy living vicariously through you.
For the record, rosemary is my favorite.
mrb, yes, fruit, bread and wine go great with the cheese. True, spring comes later here, but when it does, we all go nuts!Joya, Congratulations! You're on the road to goat happiness. Will these goats be for milk? In that case you'll need Nigerians…are they tame? I have lots of opinions, if you want to hear them!Indigo, duly noted!