Goat #1 48 hours after pressing

Once most of the whey had drained I salted the top and left overnight, turned and salted the other side. This helps expel the rest if the whey and flavour the cheese. After 48 hours I moved them to the cheese cave (old fridge) and left at around 7C for a number of weeks. I'm aiming for a mature goat cheese so I'm going to leave them for around 6 weeks.




I read on a blog by a Brooklyn based cheese-maker that charcoal could be used as a supplement of ash coated goat cheese. I used willow charcoal which I will ask is ok to use. Ash acts as a neutraliser for goats cheese.

After just a few days you can see the penicillin appearing on the cheese.

Below you can see the penicillin appearing on the ash cheese