animal lover, gardener, knitter, and gourmet cook


I made another batch of cheese today. This one was a stirred curd cheddar. This method was a slightly less labor-intensive version of cheddar, which I made previously. I’m interested to see if there’s any difference in the final product. I’m only going to be making one more batch of cheese before summer (romano or parmesan–might as well go for broke!).