winter cheese

This is a basic washed-curd* farm cheese. We call it 'paysano' -- peasant cheese. Made in the fall with milk high in 'components' (protein, fats, and sugars), it is a dense, creamy, resilient cheese, simple and versatile.

Putting up cheese this way lets us save milk produced in the fall for consumption in the winter. Passively. Also, it tastes terrific, and makes an easy lunch.

So don't be intimidated by cheese making. After all, it's just milk, right? And the cow gives you lots of that, every day. What else are you going to do with it but make cheese? Read David Asher's The Art of Natural Cheesemaking, if you need encouragement, and then forge ahead.

And fire us a message if you get intimidated.

*'Washed curd' means the curds are warmed by the addition of hot water.