whey (le petit lait) drains from moulds
des pélardons (Canadians: think 'pucks of cheese')
pélardons and ashed pyramids (below) being dried
pélardons
pyramids, ashed and salted
tommes which we strained by pressing the curds (le caillé) into moulds
the tommes are wiped with salt water and placed in a cool, dry 'cave' where they will age and develop a rind
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Lydie's cheese ... selling well.
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8 comments:
Is it a strong cheese? It looks yummy. I am a major fan of cheese :)
Christiane
Christiane,
these cheeses aren't very strong, but when they're aged for a couple weeks they can certainly develop a sharper edge to the taste. but generally goat's cheese stays quite mild, especially when it's fresh.
but is it delicious? you guys are having an amzing time by the looks of it, and by the way that was a posting without a goat!!!!!!!!!!!
nom nom nom. you guys are killing me with all of your food pictures. you should be on a travelling show for the food network or something.
I agree Bons...maybe I will email the food network right now! The cheese is absolutely delicious, we are spoiled here for sure.
I see you've started labelling your pictures after your blog. Trying to make some money with some postcard business? Sorry, I'm being a capitalist, but you'd make a fortune.
Nice fromage.
Tim:
Why, would you buy some?
What nerve, commenting..
hi you two - love your detailing on the pics- looks great
the cheese pics are super - florida gang says hi! and send over some cheese!
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