Today I used three gallons of fresh goat's milk and made an easy farmhouse cheddar, and used the whey to make ricotta. The farmhouse cheddar is in the press right now.
Right now, I have in my cheese cave:
Pepper Jack
Colby
Gouda
and more colby (that's been our favorite so far)
Last weekend, I served up some of those three cheeses, and they were a big hit. I don't think anyone even guessed it was goat's milk. I need to make more chevre and feta with next week's milk.
Right now, I have in my cheese cave:
Pepper Jack
Colby
Gouda
and more colby (that's been our favorite so far)
Last weekend, I served up some of those three cheeses, and they were a big hit. I don't think anyone even guessed it was goat's milk. I need to make more chevre and feta with next week's milk.