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.
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.

Now, off to bake some bread to go with it. Or not. It is 78 degrees and beautiful outside. I just might be done with standing in a hot kitchen and baking bread for the summer.


Jill said...

Oh my's BEAUTIFUL!!! I should be on my way over right now!! You really impress me. love, MOM

Sarah Jane said...

Wow. Looks so great! I think you can buy some good bread or eat with crackers or just eat plain and get outside!!

Kerry said...

Seriously gorgeous stuff Jenn! Yum!

Nicola (Which Name?) said...

I am soooo impressed. I need to add "learn to make cheese" to my list. It might have to come after "learn to make soap" though.

paperseed said...

Delish! This is on my to-do list someday.

Valerie said...

must be edible Heaven ! (both !!) i knew you would succeed, it was one of your goals : congratulations !
i'm a cheese lover : there is not one single cheese i can't eat !
i now have to be gluten-freen, and when i'm a bit down with the diet i think how fortunate i am that i don't have to be dairy free !