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Chevre(DS)-5pack

Chevre(DS)-5pack (C20G)



Based on 4 review(s)
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Reviews 1-4 of 4
Easier Than Expected
Rating:
Location:
Williamsburg, VA
Review Date:
5/21/2012
Pros:
Cons:
We were given a packet from Tess of Off The Vine Market with the goat milk we purchased from her market. My daughter in laws and I followed the directions and patiently timed the outcome. We were surprised to find a fromage textured cheese waiting to be sampled and spread on bread we made the day before. Thanks Tess for suggesting this treat that we will definitely make again. Who knew that cheesemaking at home could be this much fun and fascinating.
Excellent!
Rating:
Author:
Louis
Location:
Colorado
Review Date:
6/9/2011
Pros:
Cons:
Never made cheese before but bought these cultures and tried my hand at it. All I had to do was heat the day old goats milk to 86F, add the culture, and then I stuck it in a somewhat heated oven in an attempt to keep it at 70-something for 12 hours like the packet said. The next morning, I spooned it out into a torn up bed sheet and hung it in the kitchen til evening and we had the freshest chevre cheese possible! It was very fresh and mild, so for my next experiment I will definitely try seasoning and maybe some aging too!



http://backtotheland.tumblr.com/post/6329390142/cheese-making
My husband's favorite
Rating:
Author:
Clarissa W.
Location:
Mesa, AZ
Review Date:
6/27/2011
Pros:
Cons:
This was a VERY easy first cheese. I love making it. I love eating it. It cooks up beautifully in casseroles. My husband loves to dip corn chips, crackers, and just about anything else you could think of in this cheese. He LOVES it. I'm out of culture and he's been hounding me like a hungry puppy to order more so I can make him cheese.
Super Easy
Rating:
Author:
Mike
Location:
Jackson, GA
Review Date:
4/20/2013
Pros:
Cons:
I bring in the fresh goat's milk, filter it, toss in a pack of culture, wait, then stir. Then when it is time to milk again (12 hours) I scoop it into molds, I don't even us cheese cloth, and let it sit until next milking. Salt and frig. It is that simple and I have never had a bad batch. Everyone has loved it. The fresh goat's milk seems to be at just the right tempture after I filter.
Reviews 1-4 of 4

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Thanks for joining our cheese making family, keep those stories & photos coming. We love to hear from you!

In Peace,
Ricki, the cheese queen

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