SC - New website

[Joan Nicholson]

There are a couple of ways to accomplish herbed cheese - my favorite way to do it
is to take the milk I am going to cheese and pitching the herbs into it and bring
it up to temp, then inoculating it with the bacteria and rennet. Typically the
herbs get bound into the structure of the cheese as it is coagulated by the
rennet. This works best with fresh chopped herbs. If I am using dried herbs, I
cut the curds, drain them and hand miz in the herbs , let stand overnight in the
fridge and then put it into cloth to drain the excess whey off.

I did find that if I make whey cheese it gets really nasty if I use herbed whey,
something about the slow heating and condensing does it. On the other hand, the
whey cheese is interesting enough on its own that it doesnt need anything else
added to it.

Margali
[thinking about starting to make cheese again this winter...]


>
> Her apprentice is my friend and could better speak about the wondrous soft
> herbed cheeses she makes.  Unfortunately I do not have her last Queen's prize
> documentation where I can get it.  Suffice to say she did her research.
> The closest I can find in the modern world, at least here, is "farmers
> cheese."