Today I'm using 2 gallons of fresh goat's milk for feta. It's easy, and fairly quick.
I just peeked into the cheese cave, and I suddenly seem to have more cheese than I realized. I have a 2 pound wheel of monterey Jack that we're cutting into on Memorial Day weekend (it'll be 60 days old then), one pound of manchego (made with goat's milk, not sheep's milk), one pound of gouda, one pound of cabro al vino, and some soft chevre. Finally, I have a cheese pipeline coming along!
I just peeked into the cheese cave, and I suddenly seem to have more cheese than I realized. I have a 2 pound wheel of monterey Jack that we're cutting into on Memorial Day weekend (it'll be 60 days old then), one pound of manchego (made with goat's milk, not sheep's milk), one pound of gouda, one pound of cabro al vino, and some soft chevre. Finally, I have a cheese pipeline coming along!