Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
In which I try my hand at making gouda cheese.
If you're itching to try an aged, semi-hard cheese, Gouda is a great place to start. You don't need a ton of special equipment, and with an initial aging period of just 25 days, you don't have to have a lot of patience, either.
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