It's Chuck's House of Cheese...That's right. He has produced not one, or two, but four batches of edible, dare I say tasty? cheese- two mozzarella, and two cheddar. He has accumulated quite an impressive array of cheese making utensils (note the gleaming stainless steel pot and thermometer in the pic) and is becoming more proficient with each foray into cooking, measuring, compacting, drying and waxing of the cheese. (Note, no mention of cutting. Let's not go there.) The waxed cheddar pictured here is currently aging in the basement. According to his book (YES, he is carefully following instructions) it can age for several months, getting sharper with time. I personally am a fan of mild varieties, so I think it's good as is. He has plans to try Swiss and maybe some Colby in the near future. If we can round up some goat's milk maybe he'll even try feta. So, all in all it's a fun hobby for him and he actually produces something useful (unlike some of my hobbies) Pretty good deal eh?
As for me, I'm still being quite slothful. I haven't gotten up the gumption to try exercising yet. It's been 6 weeks today since my surgery, so "in theory" I could hit the treadmill. I'm still pretty tired by the time I get home from school and it's easy to find excuses to do other things instead of exercise. I'll get with it soon... Or not. All this typing is making me tired. Maybe I'll grab a piece of cheese and have a little lie down. Watch a little Wheel of Fortune or Dirtiest Jobs... You know, Important stuff.
5 comments:
It sounds pretty cool to make your own cheese. You will have to bring some with you next year to Oregon. I can't wait to try some.
Are those the actual pictures of his cheese and tools? They look like professional photographs. Silly cheese man.
I'm jealous of the cheese! I love cheese, and wish I could eat it on more things. Oh colby, now that would be nice. Even better Provelone. yum.
I'm glad you aren't going crazy post operation. You take your lie down, eat your cheese and get on the treadmil slowly when you are ready.
Yes,Those pics are ones I took of the actual cheese and the pot. There is a press that you put the cheese curds into and it makes it into that nice round wedge shape. I had posted another one of the wedge pre-waxing. Not sure where it went to...
I'll try to post it again and see if it shows up.
I love colby! Oh man all these cheese posts are making me salivate. I can't wait to try some on our next visit.
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