Today a friend of mine posted a picture on Facebook of a similar cheese and said it wasn't as pretty as mine but it was much softer. I think he's in Austria now but I thought he was eating a French cheese. Maybe I'm wrong about that. He was in Italy a few days ago so I'm uncertain where this cheese was. I thought about his remark and realized he was comparing one or 2 cheeses he's had of mine when they were young. If he would have tasted them a few weeks later they would have been soft and gooey and maybe not that attractive and for sure have a stronger bite.
I've been making cheeses for 6 or 7 years now and I still feel like such a novice. I get just as excited and surprised when a cheese is delicious as I was when I first began. I'm definitely much more consistent in making good cheeses (at least edible ones) these days. My pigs used to be the recipients of many a bad cheese. One thing I'm still trying to figure out, but getting better at, is how cow's milk and goat's milk behave differently. I'm far from understanding how to treat milk (either cow or goat) at different stages of lactation and how much cheese the milk will yield. I suppose it would help if I kept detailed notes (or any notes, for that matter). Maybe in a blog 7 years from now I'll be bragging about my cheeses and how I've finally figured it out. In the meantime I'll keep stirring and cutting curds and hoping for delicious outcomes.
A friend was visiting yesterday and took these pictures. My favorite is of me and Raisa. How can a cheese made from this girl's milk be anything but sweet.