Monday, January 25, 2010

Alpine Cheese

In a recent post I mentioned I had found a small farmer who produces high quality milk. I haven't had the milk tested yet, but I am convinced it has a very low somatic cell count. The farm has about 25 milking Jerseys, fed on grass and dry hay in the winter.
A few weeks ago I made an Alpine style cheese from this milk and I was amazed by the yield. The resulting wheel was much larger than the wheel from the same amount of milk from another Jersey farm. I had already noticed since switching milk that the curd sets much firmer. Amazing...

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