Behold! It’s time to unmold (pun intended) the Cumin Jack Cheese with Smoked Paprika that I made back in January. After the cheese was coated in smoked paprika and the surface had dried for several days, I coated it in red cheese wax and tucked it into my wine fridge. Because the cheese is inside the wax, I did not have to add humidity to the fridge as I do for charcuterie and unwaxed cheeses. The cheese aged for just over two months. Read more ›
I wish I had a cow. Then I could make cheese all the time with an endless supply of fresh milk. When I was a kid we had neighbors with a milk cow. If we wanted fresh milk we just stopped by the pump house along side the main road and picked up a couple of gallon jars. The first few glasses of milk were the best, since they were loaded with the cream from the top. That milk would have made dynamite cheese. Read more ›
I’d like to say that feta is my favorite cheese, but that would be a lie. I love cheese, all of it, so I’d be hard pressed to pick a favorite. But feta is one of my favorites to make at home because it is so easy. Most folks think you have to make feta from goat or sheep’s milk, but that’s just nonsense. Cow’s milk can be turned into a lovely feta, you just need a little something called lipase powder to pull it off. Read more ›