Wednesday, 3 November 2010

Jersey milk rocks!

I have made another cheese with milk from our favourite jersey cow, Chocolate. This time a Caerphilly. Instead of the 'miserable' 500g - 600g of resulting cheese, the jersey milk yielded a cheese of a whopping 1.3kg!

Here it is. Air drying a few days, before it goes into the cheese fridge for at least 3 weeks.

2 comments:

Gavin said...

That looks like a very nice cheese VG. I bet it is extra creamy when you crack it open! I took some Caerphilly around to the neighbours on the weekend, and they can't get enough of it!

Gav

Anonymous said...

I can try that the next time I come visiting? Yummm