Lake Breeze
A luscious lactic set goat milk cheese from Veronica Pedraza at Blakesville Creamery in Wisconsin. For those who aren’t familiar with this style, essentially lactic set cheeses rely on the lactic acid and bacteria already present in the milk to do the heavy lifting of coagulating the liquid into solid curds, as opposed to other styles of cheese which use rennet. The result is a more delicate curd and more seasonal variation. To make this style of cheese, you need very good milk and lots of skill, and Blakesville has both in abundance!
A luscious lactic set goat milk cheese from Veronica Pedraza at Blakesville Creamery in Wisconsin. For those who aren’t familiar with this style, essentially lactic set cheeses rely on the lactic acid and bacteria already present in the milk to do the heavy lifting of coagulating the liquid into solid curds, as opposed to other styles of cheese which use rennet. The result is a more delicate curd and more seasonal variation. To make this style of cheese, you need very good milk and lots of skill, and Blakesville has both in abundance!
A luscious lactic set goat milk cheese from Veronica Pedraza at Blakesville Creamery in Wisconsin. For those who aren’t familiar with this style, essentially lactic set cheeses rely on the lactic acid and bacteria already present in the milk to do the heavy lifting of coagulating the liquid into solid curds, as opposed to other styles of cheese which use rennet. The result is a more delicate curd and more seasonal variation. To make this style of cheese, you need very good milk and lots of skill, and Blakesville has both in abundance!
6 oz each; ingredients: pateurized goat’s milk, rennet, salt, cultures, enzymes