- This topic has 1 reply, 1 voice, and was last updated 1 year, 10 months ago by Tom Moran.
- 04/06/2019 at 10:39 am #5728Tony WhistonGuest
I just joined up I’ve been hoping to get involved in cheese making possible as a by product of making Lactose Acid Bacteria Serum.
The last batch I made I ended up with about 1250 g of curds and thought what a waste as it was only the whey I needed.
Would lo e to make hard Cheeses by especially fancie making original Wensleydale cheese using ewes milk as the Monks did originally.
Kindest regards Tony05/06/2019 at 6:55 pm #5729Tom MoranGuest
Tony, welcome to the cheese world. Wensledale, or Yorkshire as I call it, is one of the cheese’s I make. I have had several versions as that is the way it goes for experimentation but always the result was great tasting cheese. I got different variations of dryness and texture but always a great cheese. We have almost no ewe’s milk available here in Michigan but I would like to experiment with that. Please post what your cheese finishes like.