Murray's Cheese Vermont Festival Trip

Cheese! As you may know, I love cheese. I like to make it (although I’m bad at it) and I like to eat it.

Got milk?

It's time to make cheese again, although I am in need of some supplies. The most important one is milk. I've tried a variety of milks now, including some great cow juice from the Ronnybrook Dairy.

Homemade Mozzarella Caprese Salad

Here's a cheesemaking adventure I recommend to all of you: Ricki Carroll's 30 minute mozzarel

Independence Day Spreadable Neufchatel

While cheeses #2 & #3 are still aging, I made a Neufchatel to take to an Independence Day picnic.

Random Weekend Notes

It was a quiet weekend of rain, cheesemaking, and watching Season 4 of "The Wire." I've been talking in Baltimore "street," much to the dismay of my wife. Ain't no thing.

Aging the Cheese

I'm on the last step before eating, aging the cheese. It's supposed to age for at least two months at 55 degrees.

Don't Move My Cheese

Along with all the other cheese jokes, it's been a good time. Cheese is a fun word.

Making Cheese