The first adventure in to Cheese making has begun. Here is the process in images below.
From sterile spoons and thermometers, adding the citric acid and rennet solution, cutting curds, cooking, separating, salting, finishing and shaping. The first time you learn a new skill you never know how it will turn out. There were moments when I was ready to throw the whole lot in the bin doubting myself along the way. I managed a respectable result. This evening we’ll be cooking pizza and pasta for the family.
Next task is to research the cheese of the Creuse region in France and locate local farmers who produce great milk to make great cheese. It would be lovely to meet with some local artizans and see how their cheese making process has developed over the centuries.