I Am the Cheese
I took a beginning cheese-making workshop this past Saturday at an adorable creamery about 1 1/2 hours north of here. Cynthia Sharpe is the proprietor of Oak Moon Creamery and she can make cheese like nobody’s business.
We were making mozzarella, feta, and cheddar all at the same time, so I can’t tell you which cheese is hanging in this bag, but I can assure you that it tasted delicious. Turns out cheddar is both a noun and a verb-to “cheddar” is to take curds that have been drained, slice them, and sort of fold, or cobble, them back onto themselves, thus forming the tell-tale grain lines that form in cheddar cheese. Who knew? Cheese-makers/mongers, that’s who!
Here you can see what is called a “clean break” being cut. This is desirable and something you look for after you’ve added cultures and rennet to milk. It means the cheese is turning into, well, cheese-it’s firming up.
Here’s Cynthia removing the curds into a flour sac-lined colander for draining off the whey.
Some gorgeous feta, which worked it’s way into zucchini, basil, and feta frittatas made for the photo shoot of recipes in my “Raising Chickens” book. Scrumdiddlyumptious!!!! The day was perfect. It started with coffee and cream from one of the attendees jersey cow. I’d like to swim in that cream, thank you very much. It is the absolute stuff of dreams. Cynthia’s mom and pop showed up at lunchtime with delicious veggie soup, cornbread, and the most horde-inducing cake you can imagine-I snuck back for seconds! And got crumbs all over me as I drove away, smashing cake into my face! Yessir! My fellow cheese-patriots were a rowdy band of women from all walks of life. It was bliss.