Question for cheesemaking cow-persons.

[farmer kate]

Friend of mine supplies me with raw milk, and I recently started a batch of yogurt, same way I always do, but the milk almost immediately began clumping in the way it does when you make mozzarella, and I ended up with a really wonderful, if unexpected, cheese instead. I did not add rennet or starter or anything.

She told me (apologetically) that she had now realized that the cow had been turned out for part of the previous day in a pasture with green onions, and that sometimes eating green onions makes the milk "bad", and it will form a cheese when heated, as mine did.

I thought the cheese, which had a light onion scent, was awesome.

I think my small brain remembers having once read about a dairy that releases a seasonal cheese every spring when the green onions are in the pastures, and this cheese is much sought after. I'd like to find documentation but have no idea where I came across this. I think my friend, who has a fledgling cheesemaking business, could possibly turn this into a seasonal opportunity, rather than a seasonal problem.

Anyone heard of this?

thanks
kate

[Trisha in WA]

I have heard of this. I can't remember where though...sorry not much help. But I would agree that she could use this to her advantage with some creative marketing.
Good luck.

[farmer kate]

Thanks Trisha, at least I know I didn't dream this up!

kate

[linn]

Try this link. You will have to register to see that part of the forum.

http://farmwoman.proboards.com/index...ay&thread=4778