|Goat Milk Garden Havarti|
Happy Thanksgiving friends! How sweet it is to reflect back and see just how much I have to be thankful for.
With cooking, eating and the festivity of gatherings behind us - I'm back to CHEESE. Making cheese brings out the creative, artistic and humble side of me - all things I'm thankful for as well. I'm always experimenting and working on discovering a cheese with a new and unique taste or texture. With all the experimenting, there are sure to be MANY fails. But on the occasion, there are a few victories too. To my delight, earlier this year, I discovered Havarti...and wow, do I love it! This is not a traditional Havarti, this has a bit of a smoother texture but still that buttery flavor we expect and love from a Havarti. I decided to add some organic dried herbs to lead me back to my garden that I enjoyed so much this summer. I have yet to find a soup, a salad, a cracker, a sandwich or a wrap that it doesn't compliment. I've also heard rave reviews from wine enthusiasts. An all around lovely cheese! So with a 1 1/2 gallons of goat milk (some cream removed for butter), a wonderful Mesophilic culture, my hubby's homemade cheese press and a lot of patience...we have Goat Milk Garden Havarti AND a 1/2lb of Goat Milk Butter! If you're interested in creating your own pressed cheeses at home, here's a simple plan for a Homemade Cheese Press . And now it's time to head back to the kitchen...
|Cheese press and butter churn|