Smoky Valley was a great opportunity to learn, in a complete hands-on manner, how to make cheese. They have a huge vat (I think it’s 200L big) and capabilities to churn out huge quantities of cheese. I’m hoping that they really branch out to a variety of goat and other milk’s cheeses.
We were there for an entire day, from 9 a.m. to 3 p.m. and went home with cheese worth roughly $40. The whole experience was great and I can’t wait to revisit the farm on their next cheesepalooza cheese session. Check out the slideshow of our cheese making craze. It was a group of 8 people and we had a terrific time getting our hands “dirty” breaking up curds and doing all sorts of cheese-related things.
For me, feta is a great salad cheese (I’m already thinking of delicious greek salad creations). Halloumi, on the other hand, is a hard-to-like cheese, at least for me. It’s a very rubbery cheese and is usually eaten as a grilled piece of cheese. It’s interesting enough to eat now and then but I don’t see it as a cheese I could get creative with.
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