OK – stop. I’m sorry. I don’t usually focus on what is NOT available (or affordable) here in Brazil. But this gordinho likes his cheese and has been yearning for more affordable varieties.
Some cheeses here, like requeijão or caitupiry are truly heaven sent. But I’m still salivating for a crumbly feta, or a smooth herbed goat farmer’s spread, or especially for dry, harder, aged cheeses that explode with flavor.
Rather than sit at my keyboard and whine I’ve decided to take matters into my own hands. I’m embarking on a self-taught (with Google’s help) cheese making adventure. And I have finally located the liquid enzyme that has been the missing piece.
I’m good to go.
Stay tuned. First I’m going to try and replicate the queijo minas demonstrated by my friend Amanda’s mother, previously posted here. From there I will move on to feta. FETA! From there, well, we’ll see where this goes…