Cheese Type & Number: White Goat Cheddar: #1

Source of Recipe: Cheese at Home, page 84

Date: 12/30/2003

Milk Used: 1 gallon goat, Meyenberg from King Soopers

Bring to Temperature: 94

This cheese has stayed quite wet and never formed a good rind. So a few days ago I took it out of the fridge and have it air drying on a cheese mat. Now, a good rind has formed and I’m putting it back in the fridge.

However, today when I started a new Parmesan batch using Meyenberg goat milk, I noticed that the Meyenberg is Ultra-Pasteurized. This is a no-no because rennet will not work on ulta-pasteurized milk very well! So, I need to start using a different goat milk, and if this recipe does not turn out very well then I need to try it again using a different milk.

This ended up being a very tasty cheese. The yield was not high, maybe because of the use of ultra-pasteurized milk. We’ve been eating it slowly, and it continues to improve with age. It has become a bit crumbly, but melts in the mouth. It is not overly strong. A very nice table cheese and I’d like to make it again with different milk.