Thanks for being the first to contribute Stephanie! Your words are wise and well chosen. When you asked me where to look for info on Natural cheesemaking I realized how little is out there. My Hope is that this can be a place for makers at all levels to exchange their experiences, readings, and methods. I feel ready to share what I have seen, tasted and felt In greater depth, and encourage folks to delve into these methods.
Kirkham’s gets an accelerated flavor development partially due to the slowness of the make, light culturing, and not quite refrigerated raw milk. The 3 days before salting get some processes I don’t fully understand going. I feel that letting yeast come in plays a role. I have experienced other cheeses that had a yeast growth pre salting and a signature taste/aroma in young curds that carried through into the finished cheese. Milk quality and freshness was a key part of these makes, and is probably the basis for doing a drawn out make like this.
I will post about these experiences in the coming weeks hopefully. In my travels over the last 6 months many pieces have come together. Sensory connections between cheeses and farming practices, milking procedure and storage, and make room dynamics.
Thanks for being the first to contribute Stephanie! Your words are wise and well chosen. When you asked me where to look for info on Natural cheesemaking I realized how little is out there. My Hope is that this can be a place for makers at all levels to exchange their experiences, readings, and methods. I feel ready to share what I have seen, tasted and felt In greater depth, and encourage folks to delve into these methods.
Kirkham’s gets an accelerated flavor development partially due to the slowness of the make, light culturing, and not quite refrigerated raw milk. The 3 days before salting get some processes I don’t fully understand going. I feel that letting yeast come in plays a role. I have experienced other cheeses that had a yeast growth pre salting and a signature taste/aroma in young curds that carried through into the finished cheese. Milk quality and freshness was a key part of these makes, and is probably the basis for doing a drawn out make like this.
I will post about these experiences in the coming weeks hopefully. In my travels over the last 6 months many pieces have come together. Sensory connections between cheeses and farming practices, milking procedure and storage, and make room dynamics.