Posted by: hearttohearthcookery | July 11, 2012

Time for a Fresh Cheese

A quart of new milke

Each year at the start of the milking season, I process a rennet stomach and start cheesemaking.  This year in addition to making my five gallon wheel of cheese with rennet, I tried a Gulielma Penn receipt (recipe) for Too make a fresh Cheese new.  This cheese is a soft cheese to be served to table and is made without the use of rennet.  The first step is to Take a quart of new milke and sett in one the fire……  as pictured.  More steps to follow.

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Posted in cheese, cheesemaking, culinary history, dairying, food, food history, receipts, recipes | Tags: , , , , ,

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