There are people who will tell you that cheese can be made from any milk; Goat, Sheep, Cow, Grocery, Pasteurized, Organic or Raw. This is correct, however the milk I have been having great success lately is fresh, raw cow’s milk. Today’s milk came from a great dairy just outside Eaton, CO. R Patch of Heaven is a organic raw milk dairy where you can get great milk for cheese. John and Joy, from R Patch of Heaven have been dairy farmers for most of their lives and know what good milk is all about. I made Cheddar curds in two batches, one with a little Annatto and one without. It made for some pretty cool looking cheese. Best of all it tasted great. So if you need milk for every day or for a project, give Patch of Heaven a call.
In July I was making a lot of cheese and quite busy as well, so when a wheel starting to get out of control I decided to let it go. Another cheese maker recently told me that they were letting a lot of their cheese go natural for the aging process and cleaning it up when it was time to eat it. So this was my chance to take a chance. The recipe calls for several months of aging up to a year. So today I pulled the wheel out after 90 days of aging and cleaned it up a little bit and wanted to share a picture. I’m going to let it go for a while longer and then we will try it. I’ll let you know how it tastes.
This weekend, I made two new cheese and one old favorite. New for the year were Romano and Burrata. I also stayed up late to make Cheddar after the Bronco game. For those who have followed the Cheddar recipe before, you know that particular recipe takes 8 hours.
I have also decided that I should redesign the blog and put Recipes and Makes directions in a separate area and save the homepage for shorter posts pointing to the current recipe. I’m hoping this will make posting easier for me. It should also make things easy to find. The homepage is sort of a mess at this point.