"Smoking Goat" Chilpotle Cheddar
I didn't have the guts to wrap it and set it aside for a month. I cubed it and tossed it in salt and am aging it in the fridge. We'll see how much age it gets; it's pretty goddamn delicious as it is.
A couple moves from the big city to the countryside and starts a small farm...wait, you've heard this premise before? What? Trite? Hackneyed? But, I have goats. Really cute pictures of tiny baby goats. And cheesemaking recipes. We slaughter our own pigs and cure our own bacon! Well, that's in the master plan, anyway. Just read it, you'll see.
"Smoking Goat" Chilpotle Cheddar
Posted by Aimee at 2:31 PM
Labels: cheesemaking
6 comments:
do you make butter too?
no, you can't make butter from goat milk unless you have a cream separator. Goat's milk is naturally homogenized; even though the butterfat is as high as a cow's or higher, it doesn't rise to the top. Weird, huh.
I am so enjoying getting to know you and your farm~
It is high season for canning and freezing.
I wish the deer would leave my gardens alone!
Sherry
Thank you Q! Your lovely photos are inspiring me to take more pictures, although I have no expectation of taking any as nice as yours.
Nice cheese, Aimee. Where did you get the recipe from?
Gav
Hi Gavin, I got the recipe from "Making Artisan Cheese" by Tim Smith (Quarry Books). Sort of. Actually I have about six cheesemaking books and I read all the recipes for cheddar, combined them in my head with what I know from making all the cheese I've made so far, and added a teaspoon of chilpotle pepper flakes. The methodology is closest to Mr. Smith's recipe. It's my favorite cheesemaking book, the recipes are easy to follow and turn out a good product.
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