You can only imagine what's been going on late nights around here. After the kidos are in bed its time to make cheddar-cheddar and more cheddar. We have finally been breaking open some of the first hard cheese we made after Ginger calved back in May when we were inundated with milk. The cheese is sharp and creamy, each one tasting totally different. One or two tasting not-so-edible but several that have been devoured with soup and crackers or warm bread. Making hard cheese definitely has a learning curve and since I have a shorter attention span, hubby seems to be the cheese scientist in our kitchen. It is super fun to have different interests within the same overall genre of homesteading/farming. We can enjoy and benefit from each others hobbies without having to do everything ourselves. There has been talk of creating a cheese cave for properly aging all this hard cheese. But for now it is stored at the bottom of the fridge. I have visions of shelves of yellow cheese rounds dancing in my head. Who knows what 2014 will hold....
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