presents… 61 Local and I are embarking on a four part series devoted to seasonal fair, regional wines, and house made cheeses. The first one up is on Sunday, February 22nd, marking the beginning of the Year of the Goat and Sheep, according to the Chinese calendar. Although cheese is not a traditional Chinese food, … Continue reading
Have you and your friends ever wanted to learn how to make the best mozzarella in town? Lucky for you, I’m offering a cheese making gift certificate for the remainder of the holidays! Get your friends and family on board, schedule a time and a place, and let’s get our hands deep in the curd! The … Continue reading
A few days ago, I had a friend offer to commission me to make a holiday cheese she could bring to back to her homeland. This inspired me. Forget about being commissioned, I would give everyone a piece of one of my favorite past times for the holidays: cheese making! I had this realization … Continue reading
The Recipe Ingredients 2 gallons goat milk 1/2 teaspoon calcium chloride 1/4 teaspoon MM10 direct set starter culture 8 drops of microbial vegetable rennet (2X as powerful) 1/4 cup filtered water cheese salt Pour the milk gently into a stainless steel, heavy bottomed pot. Gently heat the milk to 88 degrees F. Add the direct … Continue reading
Cheese in the City 