Adventures in Cheesmaking

This all started out as a curiosity. Like most stuff we eat there is a rich history behind it. Centuries of experimentation. Cheese is just another example.

From the horse back tribes of the Asian Steppes to the Silk Road camel caravans to Romans Legions to European Monks to today, milk was a great source of nutrition but spoiled quickly and was heavy to transport.

The answer was cheese.

Thursday, December 29, 2011

Fetta - all dressed and ready to eat

I have been experimenting with storage and use of the Fetta produced following the method earlier on the blog. Fetta is best know in the US as a crumbles on a salad, but it can be a lot more than this. Allowed to age for a month or more in brine and then transferred to a good olive oil and infused with herbs and spices it become a wonderful table cheese.
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