A Tale of Two Cheeses: Part 2


"Success is not final, failure is not fatal: It is the courage to continue that counts."
~Winston Churchill

The Philosophical HomesteaderI've now made nearly two dozen different cheeses. When I started out, my only raw milk source was a five-hour round-trip drive, I was aging them in the veggie drawer of the fridge, and I was following the recipes to the letter.

I now have an aging fridge packed with cheeses, my raw milk source is at least in the ballpark, I'm creating my own recipes, and I may even spring for a pricey PH-tester. It's been a long, fun road with a steep learning curve made in a relatively short time, which is what I say about pretty much everything in our adopted rural lifestyle.

But the best cheese I've made so far was the third one I attempted, and it started out as a smelly, rather disgusting potential disaster.

In our cheese-making class, we were strongly encouraged to take notes on our every hard cheese-making venture and being the diligent student I usually am, I do. This time was no exception.

“Has odd fishy odor” is at the top, middle and end of the third cheese’s entry. I was a bit reluctant to include the less-than-savory details as to why that might be.

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