[Sca-cooks] Torta Sambuccea

[margali]

MAybe that is the problem - I absolutely detest chevre [or any
goat product. Tasts and smells like goat whizz to me. I seem to
be exceedingly sensitive - I was told a long time ago that I was
allergic to goat hair, but since the idiot allergist told me I
was allergic to a total of something like 135 different
substances most of which I had absolutely no problem with and
missed some that I definitely had problems with I tend to ignore
what he said ;-) ]

I did experiment with sheeps milk when I kept sheep. Got good
results but determined that I hate milking sheep ;-)

margali
~~~~~
the quote starts here:
>>>>I know what you mean about that taste, though. We make fresh lemon cheese from time to time, and it can
have an off taste if the lemons are extra sour. But when the
lemons are right, it is refreshing and light, and doesn't have
any more bite than a good chevre.

Thomas Longshanks

> ;-)
> But when I do a curdled cheese using vinegar, wine  or lemon
> juice it comes out tasting like it has been left in the sun for a
> few days without benefit of refrigeration ... if i use a chemical
> such as rennet [I make my cheese with raw milk] I don't get the
> same problem.