Soft Goat Cheese

We’ve been getting goat’s milk from St. John’s Creamery in Everett every few weeks. So far I’ve made a chevre-type cheese several times and been very impressed with how simple it is to make and how fresh and clean it tastes.

This last round I made using a flora danica culture that I purchased from cheesemaking.com. I purchased that particular culture rather than their standard chevre culture because I could incubate a mother culture with it and hopefully keep it alive for at least 3 years, rather than using the small but spendy packs of dried culture. If you plan to make it frequently this makes it much more affordable, since goat’s milk is pretty spendy already. If you have access to fresh goat’s milk that makes it even more affordable.

Read the rest of the entry at the new blog…

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