Attention all curd nerds! Pop on over to The Little Green Cheese to see my latest cheese that I had to bring back from the brink of disaster.
The post is titled “Poor Parmesan“, and is quite comical. You will see what I mean if you drop on over.
My best tip to any budding cheese maker is make sure you have quality milk. I cannot emphasise this enough now that I have had a few years of cheese making under my belt. Just about every problem I have encountered has been from using poor quality milk, mostly ‘no-name brand’ type, which is basically an industrialised product from many dairies. I now only buy biodynamic, organic or Jersey milk, and raw if I can get it fresh.
Good milk makes good cheese.
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