gooey mold-ripened goat cheese

White mold ripened goat cheese at 6 weeks. Tasted great! And a perfectly gooey center.

Watching cheese ripen

white mold-ripened goat cheese at 5 weeks old.

4 weeks old.

3 weeks old.

Fresh soft goat cheese with Herbes de Provence.

Last month we got some fresh goat milk, and made 2 batches of soft goat cheese. The first cheeses, we coated with Herbes de Provence. The smell and flavors were heavenly! The second set of cheeses, we sprayed daily with white cheese mold (Penicillium candidum and a bit of Geotrichum candidum in a weak brine) until they developed a healthy white coating.

Now we're eating one mold-ripened goat cheese a week, to learn how long it takes to ripen under our conditions. It looks like maybe just one more week until the very center is ripe.

Even unripe, it's really delicious.

9" lidded goblet with hollow stem.

Still working on goblets. I'm hoping I may at last have the hang of the "closed taper" bowl.