Rural Gardening: On the February homestead with dreams of springtime..., 1 by darius

darius wrote:
Hey, I might be in the market for half a calf, too... :) Limited freezer space, y'know...

I just took down my first venison bresaola that has been "in process" since Jan. 13. I haven't cut into it yet, letting the moisture equalize 24 hours first... but lemme tell ya, I'm IN LOVE with the smell! The white mold that formed on the surface (it's supposed to!) smells like a truly great (and expensive!) aged cheese from the Alps, or Italy.

I made a pound and a half of Feta yesterday from 1 gallon of milk, and getting ready to start another cheese in the morning, maybe a Monterey Jack because I can eat it sooner. I adapted a small (and unused) Havahart trap to put my cheese wheels in to age out in the root cellar. Hopefully, it will work for now until I get a wine cooler for a "cave". The cheese in it is my first hard-rind cheese made several weeks ago, and just now waxed to age.