We've named our half-cow, half-goat jack cheese, "Go Jack". The first run of this cheese was so wonderful that is has found its way into our regular rotation. And, in the winter months when goat's milk is harder to come by, this cheese allows us to use smaller amounts of goat and still produce a quality cheese.
This picture is about 9 hours int the process. It's just out of the press (8 pounds for 7 hours) and freshly salted. It'll sit at room temp for 24 hours and then head into the cave for daily turning.
We'll share back in late March or early April when we taste this beauty.
Tommy Reddicks
www.cheesedesert.com
This picture is about 9 hours int the process. It's just out of the press (8 pounds for 7 hours) and freshly salted. It'll sit at room temp for 24 hours and then head into the cave for daily turning.
We'll share back in late March or early April when we taste this beauty.
Tommy Reddicks
www.cheesedesert.com
