The moment of flocculation is subtle. It takes practice and a keen eye to catch that first moment that flocculation occurs. For a long time I was unsure about it, and knew that only with experience would I come to have confidence in knowing when it was just right.
Read about these young cheesemakers practicing the trade via “the floc just felt right” | Cricket Creek Farm.
And congratulations to Cricket Creek, winner of a first-place award in the Farmstead Cheeses category for hard cow’s milk cheeses at the American Cheese Society’s 28th annual competition last week. The honor was given for the cheese Maggie’s Reserve – an extra-aged version of Maggie’s Round – a raw milk cheese with a natural rustic rind, inspired by the toma cheeses of the Italian Alps.