Helping the world to feel better, one bite of food at a time.
Posted in Cheese, Cooking, Preserving on Aug 21st, 2012
Out of all the fresh cheeses I’ve made so far, I think this one is my favorite. It certainly is GC’s. Cabécou is a goat cheese, that is ripened for a short time 10-15 days. It took a lot longer to make then my other attempts, but I think it was well worth it. Perhaps […]
With two success at cheesemaking under my virtual belt, I decided to move onto making a basic goat cheese, also known as chèvre. I began as usual, reading the recipe, ordering what I needed; in this case a new culture and molds and a draining tray. The author recommends a specific culture for each cheese, but […]
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