Tuesday, July 30, 2013

Patience = Cheese

The cheeses I made back in April arrived in the mail today.  I wasn't really sure how that was going to work out, it being summer and, while not as hot as a few weeks ago, still pretty warm for cheese.  They arrived in a little box without any particular insulation and they were fine.  Go figure.  I guess cheese is fairly hardy stuff!

The cheese on the right is the cow's milk cheddar and the one on the left is the sheep's milk reblochon.  Both were aged for a while longer than planned, more like 100 days rather than 60.  The texture wasn't what I was expecting but they both tasted good and you could tell the difference between the two.  The cheddar was sharper but still had a creamy texture.  The sheep milk one smelled, well, more sheepy.

We had a lovely dinner of bread, cheese, pate and charcuterie, grapes, cherries and chocolate.

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