A New Trick

I've found the perfect draining bag for chevre. The local Dollar Store has nylon laundry bags. I bought one ($1) and washed it to remove any dye. Then I turned it inside out, so my chevre wouldn't get caught in the seams. After that I poured in my curds and whey, Miss Muffet style and let the bag hang overnight in my kitchen sink. The next morning, ta da, perfectly drained chevre. Rinse the bag out in cold water, toss it in the washer (I always do my cheese making towels and bags by themselves), hang to dry and the bag is ready for next time. This is why chevre is my favorite cheee, so easy. For a busy working country girl, every step saved is a help. Now I've got to go and get a few chives. I'll have to compete with the bees! We have cucumbers today, so pickles are also in the plan. I hope I don't run out of day before I do chores!

Cheesemaking 101

I'm all excited about cheese, as usual. I have a new class going on in Hermann, Missouri and it is so wonderful to share something I enjoy so much with others. This week was the 2nd session so my prospective cheesemakers had their orientation last week and made chevre this week. Everyone is always skeptical and many comment, "Oh, I won't be able to do it." Of course, by the end of the evening when they are taking home their cheese, their faith is restored.

I just cut fresh chives which are out in abundance. So we'll have chives to add to their next make. With goat cheese, I think the simple additions of chives or herbes du provance make the cheese sing! Singing cheese, now there's a thought.

Remember to check out my website at www.cheesewriter.com

NEW website

Check out my new website www.cheesewriter.com and learn about the next series of cheesemaking classes coming soon.

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Summer time

And the living is easy, or so the song goes. Weeds, weeds, and more weeds in the garden! The only thing good about them is the chickens enjoy eating them. Of course, someone (me) has to pull them for that to happen. We are keeping the chickens in their yard, away from the dog and the tomatoes! The first tomatoes are almost ready. It will be a big day when we eat the first one, grown from seed this year. Heirloom varieties, too!

Lots of cheesemaking going on, too. Good goat milk from friend, Sue. I made chevre and a molded goat cheese last night in preparation for the cheese class tomorrow. The class in Hermann filled quickly and we have scheduled another session for July 28th. I had no idea when I started teaching cheese just how many people would be interested in learning to make cheese. It is so great to be able to share my love of this art with others. Some of my students are surpassing me! Their innovative techniques and drive to create is inspiring.

Time to sign off. Tomorrow's another exciting day. Green beans to pick, eggs to pickle and cheese to make. Life is good.