Sitting on a tuffet…. separating my curds and whey

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

To become a slightly harder cheese

The next morning…

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.

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

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

The texture and color a few days out.

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