Well, it has finally happened: we ran out of jars for milk and I’ve been forced into the kitchen to make cheese. It’s funny that I have to be forced to get started, since there is absolutely nothing I would rather do, but I guess I know that once I start, great huge chunks of my time are going to be spent in the kitchen.
Today I am salting a batch of fromage blanc I started a couple of days ago, and making a batch of bulgarian-style brined cheese (think feta, but creamy and not quite so crumbly).
The grass is coming in finally—another couple of weeks and we’ll start weaning everybody off hay and grain as much as possible. I know Maeby does fine on all grass, but we don’t know how well Joanne and Mags will do.
Laurel Farm Creamery 