A big package from New England Cheesemaking Supply Co. arrived yesterday afternoon.
In the package: Crottin and Valençay molds, fresh rennet and starter cultures, drying mats (aka sushi mats), cheese cloth and butter muslin, ash, calcium chloride. It’s almost like a little chemistry set, and if we do the experiments correctly, we get cheese!
We have about a gallon of Willow’s milk in the refrigerator. I’m hoping to take my first step into mold-ripened cheesemaking this weekend.
Grongar 