Cheese solves all problems. No, really, all problems. All of them.
So Charles de Gaulle said: How can you govern a country that has 246 varieties of cheese?
I ask, how can you find time to eat that many types of cheese? It seems that while cheese can solve most problems, it can’t solve the problem of not having enough time to eat all the cheese.
- The 10 Cheeses You Need to Know
- Types of French Cheese and How to eat Them
- Venissimo (My Favorite Cheese Store in San Diego) Cheese Tips
- The 10 Italian Cheeses You Must Try
What to try making your own cheese? Creole Cream Cheese is amazingly simple……
Creole Cream Cheese
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Ingredients:
- i/2 gallon skim milk, room temperature
- 1/4 cup buttermilk
- 4 drops rennet (try Amazon.com)
Preperation:
- In a glass, enameled or plastic bowl (no metal) combine all ingredients and stir until combined (1 minute). Cover the bowl and let sit at room temperature for 24 hours. Do not stir or move the bowl during this time as this will keep the curbs from forming.
- Prepare cheese molds (or for those of us who don’t have them) use plastic containers such as what cottage cheese is sold in. Poke or cut small slits in the bottom and then line the container with cheese cloth.
- Using a slotted spoon, ladle the curds into the containers. The cheese will compress of you can overfill the containers. Cover with cheese cloth and let drain. I put mine up on “stilts” by sitting them on top of small bowls which have been placed in a casserole dish.
- Place in the refrigerator and let drain for 6-8 hours.
- This cheese is amazing on toast for breakfast or as a soft spreadable cheese which is then topped with cold cuts.
- While I have been told that this will last 2-3 weeks in the refrigerator, it is my experience that it will be all eaten same day.
