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Thursday, October 29, 2009

Why not Camembert?

Camembert is a relatively easy and quick cheese to create. So why not make some?
This is particularly true if you have access to high-quality raw milk: the resulting cheese has a depth and complexity that you won't find in the supermarket varieties. That's because Camembert is aged for less than two months. And in this country, that means that only Pasteurized milk can be used for Camembert that is to be sold...

Wednesday, October 28, 2009

Traditional Clothbound Cheddar at Starrfields Farm


Here is a one-year-old traditional clothbound cheddar that I made last October and recently unwrapped. It has been worth the wait.