Today I’m making a mixed-milk (cow and goat) cheese fashioned after Montasio from Friugli-Venezia-Giulia region of Italy. Montasio is related to Asiago and Gruyere so the texture will be much like theirs; firm with a nutty profile as it ages. This one will be wrapped in its draining sack and pressed into a rustic round of about 2 pounds then aged for at least a couple of months. I may coat it. We’ll see. I’ll keep you posted on its development. Go forth and make cheese!
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