We eat a tremendous amount of cheese; its is almost embarrassing how much cheese our family consumes.
We love that we can make our own cheese and do so several times a week.
We make acid curdled cheeses like queso blanco, ricotta, or cottage cheese.
We make fresh cheeses like chèvre and mozzarella.
We are branching out into aged cheeses like gouda, cheddar, monterey jack... and we can see a point in the not so distant future of delving into blue cheeses.
Chèvre, after it has cultured and is ready to be drained.
Chèvre, in the cheese cloth (butter muslin) beginning to drain the whey.
Peppered, herbed, and plain chèvre logs. Yum.
"Cheesecake balls" -- these amazingly good, super rich, bite-sized treats will knock your socks off. They are made from chèvre, cocoa, sugar, and vanilla.