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Originally Posted by HarvInSTL
Nice! I jumped into wine this year and have about 15 gallons going. How did the cheese making go? That is my next project since I've done wine, cider, mead and beer this year. Cheese just seemed like the next choice.
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You know, I read SuperiorBrew's cheesemaking thread, and it really helped me visualize what exactly the curd would like like when there are a "clean break". I used fresh goat's milk, and made feta cheese. With the whey left from that, I made ricotta. The feta was really excellent. Like an expense chevre, is what I would compare it to. The ricotta was also good, so I was very happy with the results. I can find the link I used for the instuctions, if you would like.
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