This week Evelyn shared her (literally) unhealthy obsession with all things dairy with the Gastronomes at our cheese party! We made a fresh cow’s milk cheese with citric acid, rennet, and whole milk. During the process, we ate cheese while Evelyn explained all the weird anecdotal historic and scientific information she has gathered over the course of this little food-crush, including tidbits on types of milk, milk processing, bacteria/cultures/mold, coagulation, textures, etc.
Types of Cheese at the party:
Our homemade cheese
Cana de Cabra (Spain, goat)
- Paired with marcona almonds and sourwood honey
- Paired with sweet oatcakes
- Paired with apple butter
- Paired with walnuts and cherry jam
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