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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