Cheese, yogurt, cultured butter....oh MY!

I haven't posted in soooo long! Where has the time gone?
It's not that I haven't been doing anything!

Here's some pics and discussion about cheese, cheese caves, yogurt and something I've JUST discovered.....cultured butter!

Cheese cave

This, believe it or not....is my cheese cave! It's actually the small dorm refrigerator we bought for the boys about 10 years ago. It's been sitting in the studio, unused. Then I thought....as I try to move my cheeses around in the top shelf (=warmest area) of my kitchen refrigerator....WAIT>>>>> I have a little frig just sitting, doing nothing!
So, we brought it in, I cleaned it up. We set it on the table (to save my back) in the laundry room and I set it for a temp between 50F and 55F.
PERFECT!
It's running around 57-58 degrees. Juuuuuussst right!

Inside the cheese cave

Also, see the pic of the inside!

Camenbert wrapped

These are the two little Camembert cheeses from whole cow milk.

Roquefort

Camenbert unwrapped

They're JUST about ready!

Here's also a picture of my Roquefort....a very blue cheese. It IS ready!
Mmmmmmm, smells lovely too. These cheese have been described as smelling "like the feet of angels".
True.

Cultured butter

This is something I just discovered....it's cultured butter!
This is what floats to the top of whole, unpasteurized milk. Cream!
Then you culture it with regular yogurt culture or a teaspoon of yogurt. Leave it in a warm spot in your kitchen for about 24 hours.
Next, beat it into butter!
It has SUCH a wonderful flavor! Not the bland stuff you get at the store.
I used it on french toast this morning.

MMmmmmmmmm!

With that in mind.....I'll be posting more regularly..... Stay tuned.