I am obsessed with cheese. I really am. I have been fond of cheese for as long as I can remember. I spent a very dismal year as a vegan once. I was already a vegetarian, but I thought that I was lactose intolerant (turned out I was SOY intolerant), so I stopped eating cheese. I was not a happy girl. Maybe it was that I was OD-ing on soy, but I like to think it was the lack of cheese that was messing with my brain chemistry. My brain really likes dairy fat, something I have proven to myself several times over. I mean, my ancestors do have a long history with dairy animals. Plus, if it works for The Slayer, it works for me.
(image courtesy of DARKHORSE.COM)
Speaking of Buffy, I laughed so hard during a Buffy episode one time, I almost split my side. It went something like this:
Potential Buffy Boyfriend is talking to Buffy’s Best Friend and asks her to tell him more about Buffy – what she likes, hobbies, etc,….
Buffy’s Best Friend, Willow says: “ She likes cheese… I’m not saying it’s the key to her heart, but Buffy… she likes cheese”.
I tried to find a video, but alas it was not available. I am guessing though, that even if I found the video, my readers might not laugh. It is kind of a joke, that only the cheese obsessed could get. I mean, I’d like to think that people who know me well, might say something similar if asked about my likes and dislikes.
For someone that loves cheese and trying new cheeses as much as I do, I admit to having my favorites – Brunost, Pecorino Toscano Fresco, Vermont Sharp Cheddar, all manner of raw milk cheeses, and probably my number one favorite– Goat Cheese.
The thing that I love so much about goat cheese is that it is very easy to make, and extremely versatile. You can eat it on crackers – and enjoy it with pesto on top, just as well as raw honey, put it in eggs, use it in dips, stuff it into lasagna, etc. Plus you can use the whey to make other recipes. Which totally fits into my “Waste Not Want Not” philosophy. There is just so much to love.
I love cheese so much, that I plan on getting my own goats and sheep in a few months, so that I can have fresh raw goat’s milk and sheep’s milk to make cheese from. That is what I call a commitment to cheese. I have several other cheesy plans in the works as well.
I told you I was obsessed.
Anyway, goat cheese is as easier to make than you would ever dream of. All you need is a gallon of goat’s milk (I got raw goat milk from the farmer’s market, but you can also used pasteurized from your grocery store, you can also make a half recipe), cultures and directions. The only equipment you need is a large pot, a kitchen thermometer, cheesecloth and a container to let it set in – I recommend this one.
This recipe makes about 16 oz. of fresh delicious goat cheese – all for about $6-8 which is about 3x the amount you get at the grocery store for the same price. Which is why you can afford to put it in lasagna. You know you want to.
Come to the dark side, we have cheese.