Aged 9 weeks

One of the most interesting cheeses that I’ve made so far.  It has a full bodied, nearly pungent, woody, mush-roomy flavor.  The mold ripened, rippley rind melts the inside layer of creamy goodness.  Developing from the outside, the center remains tangy, and firm,  as goats milk aught.  The flavor is strong, but yielding, the perfect foil for a buttered crostini.


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Beautiful Cheeses!

A spurt of cheese making this fall. Look at all the goats!


A little cheese with your whine? (Cabernet Goatignon.)



Margherita Pizza

There is nothing quite as wonderful as a good looking, tasty, home-made pizza. This pizza is a Margherita Pizza, named after an Italian queen from long ago. The toppings are simply Mozzarella cheese, sliced tomatoes and basil (or pesto, as I’ve used here since basil is out of season). The cheese was home-made, as well!

From Wikipedia (

A popular urban legend holds that the archetypal pizza, Pizza Margherita, was invented in 1889, when the Royal Palace of Capodimonte commissioned the Neapolitan pizzaiolo Raffaele Esposito to create a pizza in honor of the visiting Queen Margherita. Of the three different pizzas he created, the Queen strongly preferred a pie swathed in the colors of the Italian flag: red (tomato), green (basil), and white (mozzarella). Supposedly, this kind of pizza was then named after the Queen as Pizza Margherita, though recent research disproves this legend.

Rio Maggiore – Tunnel Mosaic

Rio Maggiore, part of the Italian resort of Cinque Terre, is a lovely place.  When you get off the train, you walk through a railway tunnel to get to the town.  In this tunnel is a large, beautiful mosaic depicting the local area mountains and Mediterranean Sea.  I wished that we could have turned off the fluorescent lighting and used something else, as these photos barely do the work justice.