Chevre-variations

[Guest guest]

I just checked out, "Techniques & Recipes for mastering World-Class Cheeses Artisan Cheese making at Home" by Karlin.Now I am thinking about putting my chevre in a jar with olive oil and spices and wrapping in leaves after dunking in wine. Wondering what other leaves might be good to use? Both of these ideas are a way for me to keep the chevre a bit longer.The jar recipe says to age for 1 month (then doesn't include expiration date) and the wine and grape leaf is aged for 2 weeks and then good for 2-3 months. As good as it sounds and I do have 4 wineries very close to me none of the wine is organic so the leaves would be full of chemicals too! So maybe not local wine but organic wine? We have a few grapes we started growing organic last year but not many leaves to pick and all are still quite small yet. Most all the recipes call for pasteurized goat milk to be used. Is that really necessary? I want to keep my organic cheese as healthy and "live" food as possible.I have to admit I am perplexed when it comes to aging cheese especially fresh cheese. If it was in the fridge for that long, which it never lasts that long to know, then I would expect it to be bad. How can you glean any heath benefits from aging it 6 weeks and wont it be grossly moldy?I have a cellar that is perfect to age in temp and humidity wise. I figure if I get brave I might try to age in a cooler down there so to keep any curious critters from tasting it first, but them i worry about it being able to breath well. Anyway to scared to try it yet and we eat cheese as soon it its made anyway.Thank you, Rothweilergreenergirl@...Simple Foodhttp://www.localharvest.org/farms/M32512http://www.facebook.com/pages/-Rothweiler/134155923311647“There will come a time when the Earth grows sick and when it does a tribe will gather from all cultures of the world who believe in deeds and not words. They will work to heal it…they will be known as 'Warriors of the Rainbow'."Cree prophecy~