I know what I’ll be doing after dinner — browsing this little beauty of a catalog that came in the mail today, and thinking about cheese plates to come:
For those of you unfamiliar with Formaggio Kitchen and their amazing cheese collection, look here.
Goat Brie from Woolwich Dairy, Ontario, Canada
Pasteurized goat’s milk
- Order the molds for making soft-ripened goat cheese.
- While we’re waiting for those to arrive, make another batch or more of chèvre.
It’s been quite a while since we’ve made some real cheese around here, aside from a quick batch of too-salty mozzarella that we whipped together on Halloween weekend and a tasty serving of paneer to go with our Indian food feast with friends a few weeks back (are you admiring my use of alliteration?).
This summer, we made several batches of chèvre and we were getting into the swing of that, but never took it further. In October, I attended a two-day advanced cheese making workshop (and, yes, I’ve been meaning to write about that and post some pictures), which was an incredibly inspiring and overwhelming experience. But have we made cheese since then? No.
Clearly, the only thing standing between us and becoming cheese makers is, um, making some cheese. Honestly, we don’t even need the goats to make cheese. We know where to buy the milk.