What type of goat cheeses do you make?

Thanks, Ellie.
I'd been reading Fiasco and Fankhausers but hadn't seen the Chickens in the road. I'll have to check it out.

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I made Ramano and Crottin yesterday, then took the whey from the Ramano, and made some Ricotta. We make Feta, Chevre, Mozarella, Queso Blanco, a Tomme type of cheese. I like picking one out of a couple of books I have and trying new ones. The Ramano I made was out of Home Cheesemaking book. I have shipped Feta to my sister in California before, no problem. Ship it to her in a little brine, then she makes up brine when it gets there.

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OK, I am jealous. Cheese intimidates me.

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Chickens in the road is where I get my "velveeta" recipe from.....you should try it at least once. Its so weird and cool

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you should take the plunge....if you get those little packets from cheesemaking.com it doesn't get much easier. Ricotta is a good easy first too...doesn't even require you to order anything. Milk, salt and vinegar...thats it

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Eclipchic,

are you making the velveeta with goats milk?


Cheribelle,
don't be intimidated, just go for it, and while ricotta is easy, I look at it as a bonus after I have made other cheeses..

I have a very easy recipe for what I call cream cheese, it may be what others call Chevre, am not all that familar with goat cheese names even though I make cheese with goats milk, lol

the worst that can happen is you pour the milk on some plants and start again. try starting with one gallon..it will get you hooked on making cheeses!

I am, I just make it by recipe and it works pretty well. I don't add the cream though. I don't think it works well with it, makes it too thin

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