Heart to Hearth Cookery

New and Old Cheeses

Making its first public debut, is the cheese that has been turned twice daily since being removed from the cheese press to form a nice rind.  This cheese (the most yellow in the picture)  is the same cheese from my blog post “The Follower is Lifted”.  It is not ready to be eaten yet but is aging very nicely.   In front and less yellow is a cheese from the Spring of 2009-a year old.  I am doing a presentation on dairying and showing how to set a curd with rennet.  This was a hands-on demonstration and many hands worked on kneading the curd.  At the end of the demonstration, several pigs were delighted to have the whey from the program!

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