Do we have any cheese makers on here, I have been posting about milk and fresh cheese's, whey and using milk for lots of differnet other uses but figure that aged cheeses really should be in food storage.
So my first dried aged sheep milk hard cheese was ready for grating yesterday and it went very well, it gave me a nice little jar of a homemade version of herbed parm, and I split the batch, one was grated and will be stored for tracking and the other will be used..
I will be doing a goodly amount of aged cheese's, I have always used up my cured, salt brined cheese before they have gone bad, but they have lasted at least four months plus in the brines, makes me wonder how long they would in fact last, anyone done this?
I will take a photo of the cheese itself when I have daylight and share at that time.
http://livingmydreamlifeonthefarm.wordpress.com/
I have a how to make cheese book, does that count 🙂
Sure oldschool, it counts for intent and knowledge to be used
So here is my whole sheep milk mizithra salted/herbed and aged and then grated cheese.. it really did turn out very well, they say that I can take plain salted rinded small rounds of this and hang them in net bags and hold them in the cellar that way.. sheep milk is just a little to special in my mind to do this but I will try a version from the cows milk, where I won't whimper if it does not work LOL
If anyone wants the recipe, let me know and I will do it up for you, I have not found this one in any of my N.A. Cheesemaking books, it was a combo of a hunted down net recipes, a old cheese recipe that came from one of my medival cookbooks and just having made a number of cheeses that went to this one.
http://livingmydreamlifeonthefarm.wordpress.com/