Asbury Cheese

Goat and cow mix- Pasteurized A mix of goat and rich Jersey cow milk is pasteurized and inoculated with lactic bacteria. The curd gel is cut, warmed and stirred. Lengthy cooking is typically needed on goat milk cheese due to low protein but when the curd is deemed ready by hand feel, the vat is emptied quickly into many small molds. The 2Lb wheels are pressed lightly overnight. TASTING NOTES...