The Imperial Stout is underway and that means more bread grain to play with. I'm inspired by the dark, rich smell of the grains and planning to make a Stout Bread today incorporating the new grains, and one of our older stouts. I'm also planning to play with barley malt powder today for this first time. Stay tuned for pics.
In other news, we cut open the first farmhouse cheddar last night. As expected, it was no where near perfection...far from it. A lot went wrong on that first cheese but we let it sit to see what came out. Happy to say it was mold free and a beautiful creamy white throughout. But it was unsalted (mistake from first batch) and a bit of a sour aftertaste. It was creamier than I expected, which was nice.
The feta has been well used the last few days, topping some homemade pizzas last night and as part of a Greek meze spread. Very happy with the feta -- creamy, tangy, couldn't ask for more.
Yesterday we made our first Manchego and following its bath in a salty brine last night, it is beginning its long nap at 55 degrees (in our wine refrigerator..). The cheese changes over time of course, and in Manchego's case, it even gets a different name based on how long you wait. We'll see how patient we decide to be.....
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