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.
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2 comments:

  1. Unknown3 November 2010 at 8:20 pm

    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

    ReplyDelete
  2. Anonymous14 November 2010 at 12:08 am

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

    ReplyDelete

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