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!