I followed Ms. Karlin’s recipe. This is the first cheese that I’ve made that included goat milk, one gallon of cow, one of goat. It got its two rubs of honey/salt. The only way I didn’t follow the recipe is that the honey dripped off, so I flipped the cheese over and used my finger to re-apply the honey.

Six weeks of affinage in the cheese fridge, followed by six weeks in the real refrigerator.

It got some blue in the fridge, which doesn’t seem like it affected the final taste:

Cleaned up and tout pretty:

But, you ask, how does it taste?

I gotta say, pretty excellent. This is the first cheese I made with goat, and it has a wonderful complexity. And contrary to my expectations, you can actually taste the sweetness from the honey, which just adds to the complexity and makes it better. This is my best cheese so far.

Yum!

-R