An Article

This article about me appeared recently in a cheesemaking publication. The publication is part of the popular kitchen series from the editors of Hobby Farms magazine. To read the article, click on the images to enlarge them.

Cheese Board

Here are a few cheeses I took out when some friends were over recently. I won't describe them all, just a few words in general and some more words about the ones in the pictures below.

Most cheeses were made over the winter from cows milk . I don't have access to goats milk in winter. The goats have just started to lactate again.

The cheese below I made mid February from Jersey milk. This cheese was made in the style of Mont d'or/Vacherin. Although it doesn't resemble any of these types cheeses I have had in France, I did achieve my goal of making a runny buttery cheese. Some of my friends hailed it the champion on the board.

The cheese in the picture below was made from Holstein milk in the style of Chaource. At the time of cutting the cheese it was 12 days old. It had a smooth milky flavor and a definite undercurrent of the farm.

Coolbot Continued

The Coolbot is working, hurrah. It turns out to be the little miracle device I had thought it would be.

When I first installed the unit, I had misinterpreted the instructions. But with the generous help of the inventor/maker/seller, we finally got it to work right. It has been running the air conditioner for a week now and it works great. It keeps the room at the desired temperature and the humidity level stays at about 95%. This is much better than before. It already cut down the mites population, so the cheeses are save and I don't have to move them upstate.