[Sca-cooks] Goat Cheese (Warning: Long)

Raphaella DiContini raphaellad at yahoo.com
Fri Jun 4 09:10:12 PDT 2010

  You are made of awesome- I now dub thee, Dr. Awesome!!
I'll mostly be in the fire cooking demo, but it sounds like we'll be making historical cheese cake with some of your cheese so I'm hoping you're close by. Do you need an additional milk maid this year? I think we'll be short at least one fire tender this year, but I could run between the two and Master Raf will be in another demo (also hopefully close) focusing on Norse foods, and I know he's done some cultured milk experiments too. :)  

If there's time around any of the other experiments could I possibly get a little sample of some of the cheeses you're making to try a first run at the "butter of fresh cheeses"? I still want to come out for a full day or a weekend (and bring the girlchild to meet the goat babies) but it would be so much fun to try playing with it at June Faire too. See you soon! 

In joyous service, 

--- On Thu, 6/3/10, Rikke D. Giles <rgiles at centurytel.net> wrote:

> From: Rikke D. Giles <rgiles at centurytel.net>
> Subject: Re: [Sca-cooks] Goat Cheese (Warning: Long)
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Thursday, June 3, 2010, 11:10 PM
> On 06/03/2010 10:16:37 PM, Linda
> Larson wrote:
> > I own dairy goats, and have made cheese for the past
> few years.  
> For raw milk, my advice is keep everything as clean as
> possible, but 
> don't go overboard.  For thousands of years people
> made cheese with raw 
> milk and their clean hands.  Sometimes we forget that
> in this 'food is 
> poison, oh my god!' anxious world of ours.
> Try capturing good cultures from other cheeses that were
> storebought, 
> or that you made and really like.  Basically take some
> of the cheese, 
> mash it up with milk and let it sit out for a day or two,
> then 
> refrigerate and use quickly.  At least, that's my
> recipe.  You can also 
> use whey from a cheese that you really like.  In fact,
> this is one old 
> fashioned way to keep the culture going through years of
> cheesemaking.
> My experience is I have to be very careful with the
> ripening and aging 
> process with my raw milk cheeses.  This is because my
> goat's milk is 
> naturally spiked with 'blue'.  So if I'm not careful,
> everything 
> becomes a roquefort or stilton.  This is not a bad
> thing!  But I do 
> like making other kinds of cheese.  With raw goat
> milk, you can make a 
> superior parmesan, romano, jack and pepper jack, manchego,
> chevre, whey 
> cheese and more.  And the blue varieties I've made are
> to die for.  My 
> most recent is a 'Camemblue'.  Yum!  I haven't
> had good luck making raw 
> milk goat cheddar or swiss.  However, I think that's
> because my taste 
> buds are tilted towards Tillamook cheddar and I haven't
> been able to 
> train them otherwise.
> Period sources:  I am just starting to collect
> these.  There's Markham, 
> and this weekend I'm making Digby's scalded curd
> cheese.  I have 
> translated a letter from Jacob Bifrons about cheesemaking
> in the Alps 
> duaring the 1500's.  That's in the Florilegium. 
> I'm working on 
> translating Pantaleone (a late 1400's source on milk and
> cheese).  
> Pliny and other Roman writers talk some about cheese and
> milk.  There's 
> much more, but like I said, I'm just starting on it.
> YS,
> Aelianora de Wyntringham
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