Cheese part II

 So we made cheese yesterday. went for cheve, a simple goats cheese. 

let it drain. 

never really made cheese before....

most of what we got was a really a mild and great mozzarella goat cheese.

we have a lot of great cheese making equipment here, a cheese press, molds, everything but a bunch of starters- got to get some of them enzymes! we are all about the good bacteria! after all, its mostly because of those millions of little guys that give us all our favorite foods... wine, beer, yogurt, cheese, kimche, sauerkraut... even the plants like good holistic bacteria to help fight all the nasty blights and bad fungus... more on the compost and lactose loving teas for plants later...

i decided to press the curds into wheels, and then salted them and added tarragon and thyme (dried).

added some more salt, and now flipping the wheels on the cheese tray to dry out and see what we get... adding salt as i need to dry them out.

the pink on the larger thin wheel is some Hawaiian red sea salt from dear friend Cat. 

oh yeah-what am i going for here?

 hopefully a kind of aged dried, herbed, goat mozzarella, cottage cheddar?? 

or something like that..

stay tuned....