Monday, 1 February 2010

Cheese Old and New

Is this not a heart-warming shot? Cheese 7 months old and cheese 7 hours old. There is another significant difference. I was telling someone recently that it's really hard to make cheese using traditional methods if you're using pasteurized milk. Apart from the ultimate flavor, and need for bacterial funk, there's something wrong with the texture and the process sometimes doesn't work right. Yesterday I set out to prove myself wrong. There was another reason too: using raw milk at 9 dollars a half gallon, the cheese on the top was 36 dollars plus labor. Regular supermarket whole milk and a little butter milk as starter, with the bottom one, about 8 bucks. I also did it on the stove top rather than the very gentle water bath. And you know what? I have never had the process go smoother.

I did have to follow my own directions, and aghast, I found an infelicitous turn of phrase that I think I missed in the proofreading. But this was easier and nothing scorched or overheated as I feared it might. Now I have no idea what this will be like flavor-wise, the proof of this cheese will be in the eating.

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