Cheese is just milk leaping toward immortality!
Fresh mozzarella-- YUM!
Did someone say cheese? Yes, we make soft and hard cheese at Firestone Creek. I have been making soft cheeses for several years, including ricotta, cream cheese, panir, queso blanco and fresco, in addition to some yogurt cheeses. We also make lots of mozzarella and feta for freezing.

We ventured into hard cheesemaking this year, starting off with some cheddars and Monterrey jack. These are a bit more complex but worth the wait after aging.

I will be posting and updating with pics and even some of our fave recipes on occasion.

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