I was waiting for some more guesses or comments before I answered the last cheese post.
There are 88.2 pounds - 40 kilos of CHEESE!
So, the winner is...heidiannie who guessed the closest. Congratulations...you finally won a guessing game. (Let me work out how I am going to get this fresh cheese with absolutely NO chemicals, additives, preservatives, etc. to you...some day!)
Oscar's neice makes about 4 kilos fresh each day and keeps it in the refrigerator. She uses a natural rennet that she actually makes herself. If you want to know what this is you can look it up here...http://biology.clc.uc.edu/fankhauser/Cheese/Rennet/rennet_preparation.html . She did try out liquid rennet drops (already prepared enzymes or bacterias needed for the cheese) but people didn't like it. She sends us a big Rubbermaid bin full about every two weeks. I usually weigh it and cut it up in 1 kilo blocks and then stick it in the freezer. I have a sign out front that says HAY QUESO PARAGUAY. (It says...there's paraguayan cheese, but it means that we sell paraguayan cheese.)
My kids don't like to eat it plain, but they love it in baked goods...especially chipa (cheese bread).
4 comments:
I'm sure that beats the shredded cheeses I use for chipa here.
Grandpa P. would have loved to see all that cheese, knowing it came from your relatives, and he'd love to eat some, too. He loved to tell us how they used to make cheese on their farm, and how Aunt Mil would make stuff with it. He loved the farmer cheeses.
I want to make cheese - I would love to make goat's cheese- only I don't have any goats! I'm going to try to make some ricotta cheese with store milk when I have a little more time and a little less to do!
It's nice to know I guessed close- that was a fun post,Karen!
Congratulations, heidiannie! I'm a bit jealous because I LOVE that cheese when I bake or cook! When you get your 88.2 pounts of it, will you share? :)
What are you giving away next, Karen?
How about some of those banana flowers, or maybe guavas or peanuts or...
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