About this blog...

Food has been an important part of my life for as long as I can remember. Food and the festivities surrounding its arrival to the table has always been a focal point in our family. For many years I have been amassing the cookbooks, recipe cards, cooking journals, diaries, manuscripts and clipping files of our once extensive family.

Personally, I’ve been professionally involved with food for over 40 years in numerous and varied culinary capacities across the country so I also have the collected stories, as well as current and on-going food-related experiences from my own life I’d like to share.

My idea has long been that someday I would bring all of this marvelous raw material together into a culinary journey through our family’s heritage. This journal is the beginnings of that journey.

Tuesday, January 25, 2011

Personal Cheese Update - 4 more cheeses


Four more of the "personal cheeses"  that I made starting back  in December are ready for testing!.  A Gouda, a Havarti, A Monterey Jack and a Pepper Jack.
Not being one who is overly patient in such things, I slated all four for today's lunch and put together a simple cheese plate meal with some fresh bread.
All of these cheeses were made from our own goats' milk, of course, which makes them each come out a little differently from the same cheeses when made with cows' milk.  That said, they were all very good and quite different from each other, if not perfect representations of their types.
Monterey Jack
Actually, the Jack and Pepper Jack cheeses were both exactly what I had been aiming to make.  The Gouda was sweet, fresh and tasty but the texture was a little too open and it seemed a little immature.  This, it turns out, was my fault as I had misread it's "due date" and had opened it several weeks early.  D'oh! The Havarti was excellent but was, for some reason, missing the many tiny gas holes in the pate that is typical for the cheese.
We are looking forward to enjoying theses cheeses a lot in the near future both on their own and to cook with.

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