Good news! It’s not too late to make cheese for the holiday season. Caerphilly is one that needs only 3 weeks to ripen and it just gets better and sharper after that. Recipes for Caerphilly abound, including 3 in the archives of this very blog if you do a search for it – Caerphilly with Suzanne McMinn in 2011, Caerphilly with Enola G. in 2012,
Making Cotija (Mexican Parmesan)
Lately, it seems like every recipe I see online and feel like making has Cotija in it. The corn dishes, in particular, appeal to me.* If I make the crumbly, salty cheese now, it will be ready for corn season here in New England. The question is – what recipe to use? It’s been 12 years since we last posted a recipe for Cotija (click
Keynes Cheese Recipe by Kurt Denke
We would like to thank Kurt Denke in Seattle, Washington for sending us this recipe. We will be interviewing Kurt soon, so stay tuned for more about him and his many other cheeses. Disclaimer: We have not had the chance to test this cheese ourselves. Be sure to let us know if you make it. Keynes – The only Blue Cheese with Cockney Rhyming Slang
Amy’s Lactic Cheese with Truffle Oil Variation
Amy Monette has a small farm in Reno, Nevada, with 2 milking goats. We’ll be posting a full interview with her (January 1st), but we wanted to share her recipe with you now, because there’s plenty of time to make this cheese for the holidays. (Cheese makes the best gift, don’t you think?) Amy based her cheese on Jim Wallace’s detailed recipe for Lactic Cheese