Wed Dec 19, 2007 6:07 am
I recently made my first batch of cheese - a mozzarella. Easy as pie and tasted great. I'm hooked and will be making plenty of others. First on the agenda is some Camembert and then I will be trying for as close to a Roquefort as I can get with cows milk.
Its kinda cool, but although in Australia, it's really hard to get raw milk cheese and you aren't allowed to buy/sell unpasturised milk for human consumption (you need raw milk for Roquefort) the health-food shop near me sells raw unpasturised, unhomogenised milk... not to drink, oh no, that wouldn't be legal ...but its fine if its for bathing in Cleopatra style. If I am foolish enough to drink it or try and make cheese out of it.. thats my own damn problem.
I may well just be that foolish!!
mmmm Roquefort, Stilton, Barleywine washed rind....