Today Doc and I took Farmcurious’ “Three Cheeses in Three Hours with Wine” class and had a lot of fun. We made mozzarella, burrata, and goat cheese. Originally the class made ricotta instead of burrata, but due to popular demand it got changed.
Doc wanted his cheese to be extra squeaky and rubbery, like the Wisconsin cheese curds often advertised as “The Squeakiest Cheese Curds Around!” and I think he got what he wanted.
