We’re so pleased that our last cheese make turned out so perfectly. It started with 6 gallons of goatsmilk, and ended with 3 perfect logs of soft goats cheese, made in the French Bûcheron style (we’re told this is colloquial for lumberjack cheese).
After aging for about 6 weeks, this cheese is now sheer heaven. We put slices of it on toasted rye bread and warm it for 15 seconds in the microwave, and, well, there are few things in life more sublime.
So get your hands on some of this at your local cheesemonger’s shop. It’ll be worth the trip.