Now that our pasteurizer is licensed, it’s time to make some cheese. And there are so many varieties to choose from! Shall we make Gouda today? Chevre? Cheddar? Tome?
We finally settled on Brie for our first cheese in the new equipment. That’s in part thanks to the persistent requests of our friend Chris. With luck, we’ll have it ready to sell in 5-6 weeks.
We’ve made Brie before, trying various ways to age it the required 60 days for a raw milk cheese. We were successful about half the time. Brie really needs to be a 40 day cheese, which means that the milk must be pasteurized. Now that we have our pasteurizer going, we can make it with a conventional recipe.
After that, probably on Tuesday, we’ll try a Chevre, a fresh cheese that will be ready in just a couple of days.
