I have found a farm with Ayshire cows around here. Originated in Ayshire, Scotland, Ayshire cattle is known for their hardiness, low somatic cell counts and effectiveness of converting feed into milk. Now considered a heritage breed, they were the most common breed in New England in the 1800s. The Ayshire cow produces milk with a smaller fat globule which breaks down easier during the aging process of the cheese. Needless to say, I am very excited and so far I have made two batches of St. Nectaire with their milk.
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