This one is queso fresco, a crumbly, squeaky Mexican cheese. I was delayed in finishing all the steps at the proper times and temperatures, so it is missing the typical squeakiness. It is a bit drier than I expected, but still tastes pretty good. I love the texture on the outside from the variety of cheese cloth I used.
Thursday, May 20, 2010
The Cheese is Served
This is a simple version of provolone. Simple, well, not really very simple, but simple compared to the fancy stuff you buy at the grocery store. The kids decided that it is even squeakier than Wisconsin cheese curds. This one was soaked in a salt brine for one hour after it had been air dried for 24 hours. Yum.