Frozen Feta

I refer to myself as an experiential learner.

It’s just unfortunate this was the experience (in a nutshell):

Our extra refrigerator is in my husband’s woodworking shop.  Over the summer, the milk jars took over the house refrigerator so I had to move the jars of brining, aging feta to the workshop refrigerator.

Last week, the workshop refrigerator froze the feta (aged-6-months-pièces-de-résistance-that-I-was-planning-to-entice-restauranteurs-into-buying-when-the-creamery’s-open) into its brine resulting in the aforementioned learning experience.

Frozen feta, when thawed, shatters into a million shards when touched in the brine.  Poof.  Gone.  Just Like That.

Yes, I can strain the shards out and put them to some edible use, but for now, I’m leaving them there because I’m just mad.

– The Goat Cheese Lady

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About The Goat Cheese Lady

I am Lindsey. At first I was a city girl. Then I was an urban farmgirl, attempting to balance city and farm life. Now, after moving to the country, I have embarked on life as a rural farmgirl, complete with my husband, the Animal Whisperer, man of exceptional knowledge and patience, two boys who are louder than my sister and I ever were, a herd of milking goats, and a flock of egg-laying chickens. Coyotes, mice, country dogs and prairie dogs are frequent visitors. Just 45 minutes north is Colorado Springs, the setting for our first six years in the goat world. Our family. Our city friends. Our introduction to cheesemaking. But we...and our growing farm and soon-to-be creamery...have set up shop down off of Highway 115 in Penrose, Colorado.
This entry was posted in Cheese Making, Experiments, Farm Life and tagged , , , . Bookmark the permalink.

One Response to Frozen Feta

  1. Susan Soloyanis says:

    Strain and sell as salad topping.

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