Hey y’all - have you given up making cheese?  Haven’t heard much from anyone.  Surely SOMETHING is going on.

I’m meeting some local goats tomorrow and picking up a couple of gallons- anyone have a yummy goat cheese recipe to share?
Bobbie

hi Rich, i am here watching, my hobby turned to bread making, but i am still making fresh mozz from now and then, i have dozen of aged cheeses in my cave, i think i made cheese enough to eat within next 3 years

Working on my old cheeses

I am here too, mainly watching. Being busy, I don’t make much cheese, mainly lactic cheeses as I don’t have the time to dedicate too rind treatment. From time to time I have “students” I teach makeing cheese at home.

Alex you piqued my curiosity when you said you don’t have the time to devote to rind development.  I’ve been a dedicated waxer, but lately I’ve gone to vacuum sealing.  The question that came to mind was this:  just how much rind needs to be developed when one vacuum seals?  Since one doesn’t need to be concerned with adhesion of wax to the surface, is it essential to develop a good, dry rind?

I’ve been out of the loop for a while myself. I decided to go back to school and have been pretty busy with that. I’ve made some fresh goat cheeses over the last year but haven’t done any hard cheeses. I have been thinking about dusting off my cheesemaking stuff and doing something but haven’t decided what yet. I’m leaning towards something basic like a farmhouse cheddar.

Rich, I never vacuum pack my cheeses but I do wax them. I didn’t refer to this type of care. I meant, the washed rind type cheeses that demand regular care.

Alex they look great!

Yum, wish I could try some.