Greetings to everyone! I love reading about your experiences and making cheese myself. I’ve been making cheese for about 2 years from both cow’s milk (store bought)and sheep’s milk. My sister raises sheep and when the babies are ready, I get the leftovers. This season that’s about 5 gallons. She provides the sheep’s milk and gets half the cheese produced. My repertoire is mostly blue, camenbert, manchego and feta, with a batch of sheep’s milk yogurt once in a while.
Does anyone have suggestions and/or recipes for sheep’s milk?
I have another question unrelated to sheeps milk, is it normal for the mold covering on a batch of blue to be loose? The mold covering/skin is pretty sturdy, not easily torn, but it does not feel attached to the body of the cheese. The cheeses are about a month old and have been in a box in my cheese refrigerator at 48 degrees.
thanks!