|Kathleen (at left) and her husband, Andrzej with Colette (a fan of their cheese).|
|Their home when it was almost completed in 2007.|
|Separating milk – cream on the left, skimmed milk on right.|
|2 quarts of cream from 10 gallons of milk.|
|This picture was taken 7/7/2007.|
|Photo by Maya Papovic / Conch Creative|
|Leeloo, Puck and Zaggy|
|Alia with her twin kids- Tekka Maki and Kappa Maki|
|Ann with her newborn lambs-Clarice and Starling|
|The 3 Xs barn, under construction in 2006.|
|First chevre made from goat milk. Holes are drilled in plastic cups for drainage of whey.|
|The hand-cranked ferry they take when they make the trip to Spanish Lookout for supplies.|
|Gales Point post office|
|Bermudian Landing post office|
Happily, we found a nearby cattle rancher who would deliver raw cow’s milk weekly, and after that, things began looking up. The embargo is over now, but we’re pleased with our own cheese.
|Anton holding payment of $50 Bz. ($25 US), for 10 gallons of milk.|
The original recipe calls for 2 gallons of milk but I use 4 US gallons because then I get just enough curd to fit in my mold with a heap which gets pressed – so as a result I get a nice round almost as high as the mold itself. But any amount is okay – you just have to calculate the right amount of rennet for hard cheese and salt.
I’m using Guatemalan rennet tablets which contain Mucur Pusillus y/o Mucur Miehei, Pepsina, Cloruro de Sodio, Celulosa Microcristalina y exipientes c.s.p. (whatever that might mean in Spanish…) The label on the phial says 1 tablet for 50 liters, but I found that half a tablet works just as well for 4 gallons = 15 liters and it’s easier to divide the tablet in 2 than into three.
The liquid rennet cost to us is $1.50 an ounce, US, and the meso/thermo packs are around $40 US, enough for many happy months of cheese-making.
|First Wensleydale goat cheese|
|Jerry-rigged press with leather belt and spatula.|
Andrzej adapted the design from a standard Dutch lever press. He used 1×6 for the back spine (with grooves routed into it), and 1×4 hardwood for the rest. Ten dollars worth of wood, five dollars worth of screws, nuts, and bolts, plus glue… (3/8″ bolts to attach the base to the backbone) to add rigidity. He added two more 1×4 boards for stability.
|Under construction from Rosewood and Cabbagebark hardwoods.|
|Their new press in action.|
|715 hand drilled holes.|
|Turbo Air single-door glass-front
We sure hope Ashley is able to get one like it, as that was the key to having our cheese come out well.
|Gouda in brine.|
|Dipping in wax.|
|2 coats of wax and ready to age.|
(I think she should be a writer)
|Sunrise looking out from their home.|
|Bringing in the Rotoplas for rainwater collection, 2006|
|Their village of San Jose Succotz, near the Guatemalan border. The painting is of Xunantunich, the ancient Mayan ruins behind the village.|
|Xanantunich (More info at: http://www.belizereport.com/sites/xunan.html)|
|The Discovery Channel came to film the ruins. The soldier is there to guard their valuable camera equipment.|
|Their village is 6 streets wide. In the background is the school and the neighbor’s houses.|
|Sometimes in the rainy season, the village floods (as it did here in October, 2008).|
|Their backyard after Hurricane Richard (October 2010). Their Muscovy ducks were loving the water.|
|A Wishwillie (aka: black iguana)|