At long last, after a summer-long painting-induced hiatus, I’m back to making cheese again. I missed it. I especially missed goat cheese.
Fortunately for me, I had close to 3 gallons of goats’ milk in the freezer from earlier trips to the Farmers’ Market this summer. I needed to get the milk out of there so I could organize all the soup stocks and bags of clams and conch before chaos took over, so the timing was perfect. I’d ordered direct set Chèvre and Mesophilic cultures from New England Cheesemaking Supply Company earlier in the week, and they had arrived within a couple of days, so this past Sunday was perfect for cheesemaking.