I am constantly on the look out for new techniques to try with my cheesemaking, so when I heard of David Asher’s blog and his upcoming book, The Art Of Natural Cheesemaking, I just had to check things out. He recently posted his version of a Mason Jar Marcellin, a true lactic cheese that used raw milk and natural Geotrichum to ripen the milk. I don’t have access to raw milk but I figured that I might be able to make a version using store milk.
Though it may not be true to the original vision or spirit of David Asher’s version, but I think I may be on track with my “Little Squirrel In A Jar” version. (more…)