It’s been a while, but I’m making some cheese! It’s a very simple soft cheese called Lactic Cheese. I know – doesn’t sound very interesting, does it? But it smells good – kind of yogurty – and tonight it should be drained enough for me to taste it.
I was scrolling through facebook a few minutes ago after posting a link to the previous post, and as I scanned status updates and links to news articles and other posts, I was rather startled to bump into my own face. New England Cheesemaking Supply Company had asked me a while back if they could… Continue reading Face to Face with Me
I admit it. I cut into this much sooner than I’d originally planned.
I made this Manchego on January 28th – not even a full five weeks ago. Now, there’s no official aging time with Manchego. You can leave it for a week and eat it really young, or age it for 3 weeks, 6 months, or longer. I had kind of intended to let this one age for at least a few months.
But what with being away for a bunch of days, and then being sick for most of last week, I just don’t have any food posts for you. And telling you I ate oatmeal with coconut, banana, raisins and almonds for breakfast just isn’t all that exciting. Is it? Of course not.
So tonight, since Bill had already got dinner under way, I figured I’d cut into the Manchego and see what was going on.