I have a few gallons of goats milk in the fridge just waiting to be put to good use, and I'm going to use it to make another cheese. So I thought I'd ask, what kind of cheese should I make?
A) Another Parmesan!
C) Chevre (most of which I'll have to share, because Bill's out of town, and this is not my favorite cheese)
E) A metric ton of Mozzarella
F) Something else - you tell me!
And maybe, just maybe, I'll finally document a cheese making from beginning to end this time. Maybe.