Cheese Making must be an art, because it needs more than exacting conditions – it needs artistry. (At least that is what I tell myself as another hard cheese is waxed and placed to age in our cheese cellar; my fingers crossed – yet they feel all thumbs.)
Count me as doubtful, but it’s difficult to think that the cheese I make will rival that of the fresh dairy beautifully-aged cheeses.
But this blog isn’t for the faint of heart, nor is it written by the fearful. So, I will record the history of our cheese-making experience.Read More