Recipe courtesy of Renata
Photo by Kimberley Hasselbrink
- 2 wheels of Isabella
- ¼ cup cream
Remove the rind from the Isabella. Whip the Isabella in a food processor until broken down. Slowly drizzle cream into the cheese until the mixture is smooth. Do not over work in processor as the mixture will break.
“Can I substitute ____ for ____?” Ancient Heritage gets this question a lot from farmer’s market shoppers eager to cook with locally sourced ingredients. This blog post is for those cooks!
Cheesemaking is process-oriented. When you taste a cheese, your experience is less a simple combination of raw materials, and more a carefully orchestrated chain of chemical reactions between said raw materials. Timing, temperatures, acidity levels and technique define a cheese recipe.
You’ll know when you taste the cheese we’re now producing. The components of the (cow and sheep’s milk) are picking up the notes of spring through the fresh springtime grass.
Isabella (the cheese) is the proud winner of the 2016 Good Food Award. What does it taste like and how do we do it?