I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: This cheese is made by Penny Royal Farm. Each spring as the goats hit their peak milk production, Penny Royal Farm’s cheese vats are overflowing, and the aging rooms fill rapidly. To take advantage of this “log lifter” surge of milk, they developed a pasteurized cheese recipe that only needs a short aging period, spending just a few weeks in the aging room before the paste reaches a desirable taste and texture. The recipe is more influenced by Italian varieties like Provolone than their other cheeses which have French origins. This semi-firm cheese has become the farmstead’s go-to “kitchen cheese” as it is mild and melty and easily worked into cheese-centric staples like lasagna and pizza.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
shady_individuals on
It’s got my log lifted
Moofypoops on
It looks really cute for some reason.
Cadentelenombre on
Any cheese that is round in shape interests me. lol
5 Comments
I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to various cheese websites, resources, and sellers for the cheese images and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: This cheese is made by Penny Royal Farm. Each spring as the goats hit their peak milk production, Penny Royal Farm’s cheese vats are overflowing, and the aging rooms fill rapidly. To take advantage of this “log lifter” surge of milk, they developed a pasteurized cheese recipe that only needs a short aging period, spending just a few weeks in the aging room before the paste reaches a desirable taste and texture. The recipe is more influenced by Italian varieties like Provolone than their other cheeses which have French origins. This semi-firm cheese has become the farmstead’s go-to “kitchen cheese” as it is mild and melty and easily worked into cheese-centric staples like lasagna and pizza.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
It’s got my log lifted
It looks really cute for some reason.
Any cheese that is round in shape interests me. lol
My man! Thanks.
I’m gonna bet you’ll get to 1828…