Our dining room faces the South and it is delicious to warm ourselves in it's Winter strength while we have our mid-morning meal. A week ago, I made some cheese from our raw milk that we receive every Thursday from our cow share. Such wonderful cows to share their milk with us! Ron makes his cappacino with layers of white foam and milky coffee every morning, and I with my pot of Organic Earl Grey tea with cardamom infused. This is the way we start the day. Good healthy food with deep world problem solving conversations.
This morning the star of the meal was the fresh English Coulommiers Cheese. It is a semi-soft light fresh tasting cheese with a slightly tangy bite. We had freshly baked whole grain Pita bread to accompany the cheese and it was very satisfying on a cold but sunny Winter morning.
This is a fairly easy cheese to make requiring only 1/2 gallon of whole milk, vegetable rennet, and flora danica culture.The recipe is from Rikki Carroll's Home Cheese Making book. Her book is rightly famous and fantastic. Her website offers cheese making workshops at her facility in Vermont and she sells all the equipment and cultures to make your own cheese at home. www.cheesemaking.com
Their is always a "wild tale" every day here. This morning at 6:30 am Sophie and I were out walking on the snow piled streets and a beautiful Red Fox ran out in front of us. Sophie, in her young 9 months has never seen a Fox. She quickly turned around to look at me, and then back at the Fox, with the appropriate response to have chase, and bark!
