It's been about 18 months since we started our cheese journey. In that time we've specialized on Reblechon, St.Marcellin, Valencay, and Chevre. In the last few monhs we introduced our first original creation, The GoJack! And, now, we have a new Farmstead Goat call "Albert". Albert was designed to be a treat for our friends (Albert & Efren) visiting from Colorado, and the recipe was hurriedly named Albert Cheese. So, the recipe wins the naming game!
Albert cheese is a goat's milk cheese, cooked at a medium heat, and pressed at a lower weight. The cheese is then brined and aged for 1-week to three months. The end result is mild and tangy, very easily paired with fruits and vegetables. Here's to Albert! Born August 30, 2013.
Tommy Reddicks
www.cheesedesert.com
Albert cheese is a goat's milk cheese, cooked at a medium heat, and pressed at a lower weight. The cheese is then brined and aged for 1-week to three months. The end result is mild and tangy, very easily paired with fruits and vegetables. Here's to Albert! Born August 30, 2013.
Tommy Reddicks
www.cheesedesert.com
