Spring Cookery 2 — Some Next Level Cheeses

DSC02084

Sitting on a tuffet…. separating my curds and whey

DSC02088

Beautiful curds, some of which go into this maddd profeshhhh cheeze mold (a mini yogurt container with holes poked in the bottom)

DSC02204

To become a slightly harder cheese

DSC02210

The next morning…

DSC02212

And then get enchanted! The one on the left — covered in bacon grease and wrapped in cheese cloth in an ancient process of preserving cheese with saturated fats. The one on the right, likewise infused but with strawberry infused Gin — the alcohol in this case offering preservation as well as flavor profiles.

DSC02163

Whereas some of the curds, still loose, where set aside to be…

DSC02180

Wrapped in lightly smoked wild grape leaves and soaked in wine for days or weeks! Except I couldn’t wait that long…

DSC02234

The texture and color a few days out.

Techniques such as these covered in the newly offered Advanced Cheese Making techniques.  Love!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s