On Sunday Bridget and I cut into a cheddar that she made about 10 weeks ago. It was made with half goat milk and half cow milk, and since the goat cheddar recipe calls for only 4 to 12 weeks of aging, we thought we'd give it a try (cow's milk cheddar calls for 3 months or more).
It turned out amazing, and I like it better than any of the derby's I have made. I'm excited to make more soon since it is ready so quickly and tastes so good. Between eight people we finished off about a third of the 2 lb. wheel, and the rest is in the fridge where the flavors are further developing (yum!).
Yesterday I brought all of our currently aging cheeses together for a photo:
The unwaxed cheeses in the front are, from left to right: rye whiskey soaked manchego, romano, Swiss (front), Black Jack, Parmesan. The full wheels of waxed cheese, from left to right, are: Wild chanterelle cheddar, traditional cheddar, gouda. The waxed halves and quarters are cinnamon cheese, red jalapeno derby, and smoked tomato derby.
This comment has been removed by the author.
ReplyDeleteI love so much your nice post. Thanks for the post. If anyone need web 2.0 backlinks service then please contact me.
ReplyDelete