Cheese Results

OK. So here's how the cheese turned out. I made 3 batches, two of which were a chive, onion, and shallot blend and the other was a macadamia, thyme, and lemon blend. They were both DELICIOUS and i miss them now that I've eaten them a long long time ago. Here are some picture and advice on how to better approach the whole process.


Here are some tips that I've learned from trial and error:

1. Use a blender. Although I don't have one at the moment, a highspeed, highpower blender will make all the difference in making this cheese. Having it light, fluffy and thoroughly blended will make a creamier, tastier cheese.

2. Also, when straining the cheese with cheese cloth, make sure to cover it with an added layer of protection. Fruit flies will flock to the fermenting mix and it could possibly contaminate it. Don't let this happen!

3. Finally, dehydrating this cheese is also a great alternative to letting it set in the fridge. The rind is a lot sturdier, and it tastes great warm as well.

I'll be sure to post in more detail later about these cheeses!

Best,

Cliff