Ridge Reserve drying

Comment

Comment by Adrian Balls on May 26, 2010 at 10:15am

I look forward to trying it in the future.

Comment by Joyce Henion on May 25, 2010 at 5:56pm

Ridge Reserve made it's debut at the Winter Sun Farm winter market in February and was a total hit selling out in under two hours. I am so excited to be making a new batch of this special cheese (and hope to make more in the next few weeks). A raw goat milk cheese made in the style of gouda, which requires that the curds be washed during the cooking process, Ridge Reserve is spiced up by the addition of smoked organic peppercorns that give it a hint of smoke and a pleasant heat. As with all our other goat milk cheeses this cheese is made using the milk of our organically managed herd of dairy goats. I won't cut a wheel of cheese before it's time so these cheeses, weighing in at about eight pounds each, will not be cut until late September or, even better, November as I believe all good raw goat milk cheese should be at least six months old.

Comment by Adrian Balls on May 25, 2010 at 4:44pm

Joyce, can you tell us more about this cheese.