My First Feta Cheese
There I was, proud as punch, admiring my first batch of feta cheese.
I knew that, before long, I would be all “feta this” and “feta that”, a salad here and a spanakopita there, and still enough feta left over to impress friends and family. It was a big, cheesy win.
Until I remembered that technically I’m not allowed to call it feta.
Not according to the European Union at any rate.
Milk curds, the stuff of cheese
“You need to be a bit mad to make cheese.”
So says Hans Wieland of The Organic Centre in Rossinver, Co. Leitrim.
I do believe that he counts himself in this. When he and his wife Gaby started making cheese from the milk of their own goats over 20 years ago, they built a kitchen for their cheese making before they built a house for themselves.
I learned this and a lot more besides when I headed to Leitrim last weekend to attend a hugely instructive cheese making course run by Hans and Gaby, during which we were taken through the processes of making both hard and soft cheeses and given an insight into the practicalities of small-scale commercial cheese production.
…and the answer is, why yes it can, in a milky kind of way.
The Prototype Potato Shake