There’s something in me stirring, something essential and reverberating, with every drip from the cheesecloth ball that is squeezing out a batch of farmer’s cheese. Fromage Blanc is the name of the recipe, with local rich cream and buttermilk, fresh squeezed lemon and whole local milk, but, this is Farm School, so we will choose the humble colloquial name. I will post a photo when finished of Farm School’s first Farm Cheese.
as promised:
