So this is happening tonight. A tasting of various cheeses with a few friends. I’m such a tease.
I have dabbled in Semi-Lactic cheese may times, and this time I tried some goat milk and used ARN (mixture of Geotricum, Orange and Ivory B. Linens and yeast). There was some trouble with my curd set and I had to pre drain the… Continue Reading “First Attempt at Semi-Lactic Mold Ripened Goat Cheese”
As I mentioned in a previous post, I have worked on a Semi-Lactic Cheese that has the nickname of “Secret Squirrel” and this is its story. First off I feel I should explain what a Lactic or Semi-Lactic cheeses are, they are cheeses that… Continue Reading “Secret Squirrel-Semi Lactic Cheese Success”
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. … Continue Reading “Semi-Lactic Cheese #2 – First 37 hours of Secret Squirrel”