In the cheese kitchen: things we make…
-feta, wedged and crumbled
-chevre (logs, spreads – plain, sweet summer, chive/pepper, dill/garlic, Italian Lover, Garlic Lover)
-organic cow’s milk ricotta (we make this but it’s sold by another farm)
I LOVE our yogurt and I’ve been getting into the kefer too. The milk, of course, is delicious. And the CHEVRE! OH the CHEVRE! I could eat our dill/garlic spread and Italian Lover by the handful. Smooth, creamy, and cloud-like on my tongue. I can’t wait to try to the bloomy rind and camembert when they’re finished ripening! I have a feeling they’re going to be KILLER!
There’s MORE too! More products that we make that I have YET to learn!
Pictures to come!