Spring is here!

Spring brings along with it a whole new dimension in home harvesting. Turning over fresh soil, planting summer vegetables, fruits and of course a richer milk supply for making cheese. The cows are back to feeding on pastures so the milk will return a better yield and therefore more cheese can be produced! It is a good time to start preparing some of the quicker maturing cheeses for our Christmas table.

Yesterday I prepared my favorite blue "Fourme d'Ambert" which is ready in a little over 6 weeks. This recipe can be found in our 200 Cheeses Book on our website, it is my cheese recipe bible!! Fourme d'Ambert is a rich creamy blue with a mild bite, just melts in your mouth. I will post pictures of its progress to keep checking back to see how it is going!

A little suggestion when placing your curds in your muslin lined cheese mould: place a baking cooling rack across your sink and then your muslin lined mould on top. You can then pour your curds straight into the mould in one quick action rather than spooning them in. If you wish to keep your whey then pop a collecting container underneath.

Don't forget to use your whey to make ricotta or use it to soak your chook feed in as it is high in protein and an excellent addition to their diet. My chooks love it!