Learn To Make Cheese

Here’s a wonderful post from Indigo Days about making goat cheese in Japan from local goat milk.  Not the most common food in Japanese cuisine, but after picking up some tricks in the Dordogne, as well as Cowgirl Creamery in California, she’s making moist, delicious goat cheese.

Here’s an excerpt:

“The first day I unmolded 6 (almost) perfect little rounds, I zoomed over to Sunny-Side Up! to give the staff a try.  I didn’t think the kids would be interested, but when I walked into the school with my cheese board in hand, I was assailed by eager little ones clambering for a peek at what I was carrying.  I offered small wedges all around and they took them without hesitation.  That’s trust.  I walked into the backyard with my board and dropped more wedges into grimy little hands.  No worries, a little dirt adds flavor.  I couldn’t keep up with the demand and had to go home for more.  I’ll stop right here and mention that Japanese kids don’t really eat much cheese, and certainly not goat cheese.”

Making Goat Cheese – Indigo Days.

The Pacific Northwest Cheese Project is one of our favorite cheese websites to read.  They posted a wonderful book review of Brad Kessler’s “Goat Song: A Seasonal Life, A Short History of Herding, and the Art of Making Cheese.” We’re looking forward to reading it.  The Los Angeles Times called it “Mouthwatering… delicious.” (more…)