Make Cheese

“At the farm, the morning’s dew hasn’t yet burned off, the light is soft and the air tastes of fall. When we pull up to the holding tank, the Koebkes have already finished with their own morning routine. The milk of dozens of Holsteins from last night and that morning is quickly cooled, and mixed in a stainless steel tank, where we attach the hose. [...] I speak with the folks who raise the cows, I pasteurize the milk if we’re doing a fresh cheese, and I relish in the rawness of the moment when we’re making our version of an aged tomme-style cheese.”

“I’ll share this story with you. I like to make home made bread… I posted the recipe in an earlier blog. Well, all of a sudden the cheese curds GREW once in the press… smelled yeasty and became spongy! Come to find out (from the troubleshooting section of that book)… cheese curds absorb EVERYTHING and if yeast is in the air…. it will over take any other cultures you have in the cheese! Lesson learned… I could NOT make bread and cheese on the same day!!!”