Day: November 7, 2012

Semi-Lactic Cheese #2 – First 37 hours of Secret Squirrel

Part of my reasoning behind helping/joining Cheesepalooza is to get out of my comfort zone as well as resetting my cheese making.  One branch that I have been interested in, but have been too busy or too chicken to try has been “Semi-lactic” cheeses.  “Semi-lactic,” which means that the cheese is curdled more by lactic-acid build-up than by rennet.

Hopefully the start of something good!