O Christmas Cheese

Thanks to my friend Gary, I may have finally gotten a reliable source of raw milk for cheese making. Even better, the milk that's available from this source is from Gurnsey cows. This milk has a much higher butterfat content than the Holstein milk that's more familiar. Las week I got a couple of gallons. On Saturday, I made some Camembert with it.


I noticed two things about the cheese. The curds are much firmer and set up quickly. I may have to reduce the amount of rennet that I use with this milk. The drained curds were much yellower for this milk than they were for my previous efforts at Camembert. Compare an earlier batch.


I think that the color difference is a reflection of the increased butterfat content. I'm really looking forward to trying this one. Unfortunately, it won't be ready until February.

We also put up the Christmas tree this weekend. Sunday afternoon Leon and I braved the cold to go pick out our tree. In the evening, friends joined us for tree trimming and pizza.