nettlesmusic

Aside from some extra webinars this summer (mostly scrapbooking) I've taken up cheese making again.  I did some in either the late 1970s or the early 1980s - before kids.  It didn't turn out so well then because I couldn't get good milk.  (That's my story and I'm sticking to it.)  Now there is a good supply of non-homoginized, lightly pasturized whole milk from health food stores.
My first cheese was mozzarella. It came out wierd but was tasty on pizza.

The picture above is my second cheese - a farmer's cheddar.  It is about 4" across and 2" high and weighs about a pound.    The next two are both farmer's cheddar.  This weekend I'll wax them and they'll (maybe) wait until the recipe says they're done after August 19th.
I'll let you know...