Place eggs into salted water that covers them by at least 1/2 inch. Bring to a good boil, remove from heat and cover them. Let sit for 15 minutes. One of the eggs developed a tiny crack, and lost some white. No problemo! After they have cooked, drain the hot water and use ice and […]
Parma! A hard cheese. VIEW SLIDE SHOW DOWNLOAD ALL Ten months of aging has brought about this little beauty! Weighing just about two and a half pounds, my first ever parma style cheese is a great success. Since this cheese was made last fall, I was able to age it mostly in the mud room. […]
My newest aging space…my new age space. Russ built a “cool” controller for the Grotto. It cycles the power, on and off, to keep the fridge at 55 degrees. There’s the inventory hanging on the side – 29 wonderful – slow-food cheeses! 15 Traditional Cheddar, 4 parmesans, 4 Crottin de Chavignol, 4 Camembert, 1 farmhouse […]
I’d cheddar the world… VIEW SLIDE SHOW DOWNLOAD ALL Cheddar cheese….the staple of all cheese life. Sure, mozzarella is nice, but nothing beats the tangy bite, smooth paste and lusciousness of a well aged cheddar. This baby was 8 months old when we cracked the shell. What a pure delight There are 14 friends […]