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Post by nutsberryfarm 🏜 on Nov 13, 2019 19:36:02 GMT
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Post by koskiewicz on Nov 15, 2019 17:45:04 GMT
Thank heavens! I love traditionally made cheese. My personal favorite is Pont l'Eveque. Hard to find but oh so delicious when you get a ripe wedge. When it is over ripe, it reeks of ammonia so it is important to get it fresh.
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Post by goz on Nov 16, 2019 1:35:27 GMT
I went to visit my cousin Paul in New Zealand.
He is a retired dairy farmer and keeps a few special cow friends and hand milks ( and cuddles) them daily. He makes the most amazing fresh cheeses as a hobby ( my fave is his blue vein style of his own design) and gives them away to farming community friends and family.
It takes skill knowledge and a sterile environment and patience. They are divinely delicious to eat.
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Post by nutsberryfarm 🏜 on Nov 16, 2019 22:52:06 GMT
I went to visit my cousin Paul in New Zealand. He is a retired dairy farmer and keeps a few special cow friends and hand milks ( and cuddles) them daily. He makes the most amazing fresh cheeses as a hobby ( my fave is his blue vein style of his own design) and gives them away to farming community friends and family. It takes skill knowledge and a sterile environment and patience. They are divinely delicious to eat. is it a spicy blue like the spanish valedon?
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