Showing 21–26 of 26 results
Red Leicester, a British cheese similar to cheddar, gets its bright orange color from an ungodly amount of annatto. Typically, Red Leicester is aged for 6 months or longer, but I tasted this one at 3 months. While it had aged perfectly well in a vacuum-sealed bag, if you have a press that’s strong enough…
One gallon of saturated brine, tended properly, can be used to brine countless cheeses.
Making sour cream does not have to be complicated! This method requires no fancy freeze-dried cultures AND it lasts for weeks and weeks in the fridge.
This creamy, semi-soft, natural-rind cheese is a Milkslinger Special, developed to showcase fresh milk and natural cultures. Aged for just two months, it is sweet, mild, and creamy, an all-around excellent cheese for any purpose: melting, snacking, cooking, and sandwiches. Once cut into wedges and vacuum packed, the rind may develop a pinkish hue and a wonderful funkiness similar to that of a Raclette cheese. The name Sweet Rocklyn is a nod to the Milkslinger location: Rockingham County (Rock) and Linville Township (lyn). And why the “sweet”? Well, because, it is!
This cheese is a showstopper! Traditionally cut with a special blade that shaves off the top of the cheese to create edible cheese flowers, Tête de Moine tastes nutty and meaty, and it’s a wonderful addition to a festive cheese board. (Tête de Moine means “monk’s head” because the shaved top of the cheese resembles one.)
This recipe is a simple and frugal way to use up leftover sweet whey from making cheese.
