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Category: Forging Fromage

Greek Island Mizithra

November 8, 2010November 9, 2010 Rebecca4 Comments

I somehow managed to squeeze Forging Fromage's October challenge, Greek Island Mizithra, between our trip to Scotland and the end of the month, but am just getting a chance to write about it now. The truth is, I don't have much to say about this cheese. It was simple enough to make (heat milk, add… Continue reading Greek Island Mizithra →

Posted in Cheese, Forging Fromage

Ricotta Salata

September 30, 2010September 30, 2010 Rebecca6 Comments

September's Forging Fromage challenge was Ricotta Salata, a pressed, salted, and slightly aged cheese made from fresh ricotta. So, in a way, this is a double challenge: make a batch of ricotta, then turn that ricotta into ricotta salata. I was excited about this challenge. I'd already mastered making ricotta (a very simple cheese to… Continue reading Ricotta Salata →

Posted in Cheese, Forging Fromage

Cultured Butter

September 1, 2010September 1, 2010 Rebecca6 Comments

The Forging Fromage group had two challenges for August: cultured butter and Colby cheese. I'd love to say I made both, but this month has been a bit crazy (which explains why I haven't been writing much here) and I just haven't yet had a day this month where I could set aside enough hours… Continue reading Cultured Butter →

Posted in Cheese, Forging Fromage

Gouda

July 31, 2010 Rebecca14 Comments

The Forging Fromage group had two challenges for us in July: the quick and easy Yogurt Cheese, and our first aged cheese: Gouda. I had hopes of making this a goat gouda, but the scarcity and cost of goat milk around here until very recently had me think twice about that, so we made this… Continue reading Gouda →

Posted in Cheese, Forging Fromage

Yogurt cheese

July 31, 2010July 31, 2010 Rebecca12 Comments

The Forging Fromage group this past month has taken a leap in complexity as we've moved from soft, fresh cheeses to some aged, hard cheeses. Aged cheeses are the types I most want to learn to make, but I've been chicken about making them because they take work, and patience. You can spend a whole… Continue reading Yogurt cheese →

Posted in Cheese, Forging Fromage

Goat’s Milk Feta

June 29, 2010July 31, 2010 Rebecca4 Comments

Remember that little bread project I did way back when? When I finished that, I wondered aloud what project to move on to next. I wondered if there was a cheese version of the BBA Challenge. Well, Natashya at Living in the Kitchen with Puppies (fellow BBA Challenge baker and very accomplished food blogger) heard… Continue reading Goat’s Milk Feta →

Posted in Cheese, Forging Fromage
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