Making a washed rind cheese in the cellar at Vaucluse house - Kristen Allan, Artisan cheesemaker

At Vaucluse house the Wentworth family's dairy made would manage the milk that came in daily from the family’s ‘house cows’. From there, the milk could be transformed into cheeses of different varieties. In this video featuring artisan cheesemaker Kristen Allan, you'll learn the techniques involved in making washed rind cheese.
Part of Spring Harvest: Online Edition (19-25 October, 2020), which explores the rich culinary history of Vaucluse House with an exciting program of online talks, live food demonstrations, bookable workshops, virtual tours and more.
Find out more at slm.is/springharvest

I loved this video of your cheese making! I'm an American born here in California. My mother is fron the great state of Guanajuato México. Land of Diego Rivera, birthplace of the Mexican Revolution from Spain. 500+ year old UNESCO World Heritage cities...I saw many times do 10 to 16 cheeses per batch. So cool to see how she made them and then we would consume them! We had a farm with many cows so mild was always abundant! Thank you Kristen for this very entertaining post! Greetings from Hollywood California!

[@mrmarmellow563]

SOO CHEESEY AN SO GOOD! NICE ONE SHEILA. 👍😉🍀

[@alhachlibou3lam94]

جبنة لذيذة وجميلة

[@issamkhalil6687]

Hi can I use flora Danica I don't have kefir