12-23-2015, 01:55 PM
The Belgium Monks have perfected the trifecta of amazing beer, intense dark chocolate and heavenly cheeses. Most of their yeasts and molds are "wild" strains endemic to the cellars where these things are made.
For any aspiring cheese makers out there, mozzarella and ricotta are a good place to start, but you have to find un or lightly pasteurized milk, the hyper pasteurized stuff just won't turn into cheese, even if you use tried and true cheese cultures. Barbara Kingsolver wrote a book about the year her family tried to eat only foods from within 100 miles of their home, it includes recipes for the cheeses they ended up making. I can't recall the name but it should be easy to track down if anyone is interested.
For any aspiring cheese makers out there, mozzarella and ricotta are a good place to start, but you have to find un or lightly pasteurized milk, the hyper pasteurized stuff just won't turn into cheese, even if you use tried and true cheese cultures. Barbara Kingsolver wrote a book about the year her family tried to eat only foods from within 100 miles of their home, it includes recipes for the cheeses they ended up making. I can't recall the name but it should be easy to track down if anyone is interested.