The "rent-a-goats" have gone back to their real home, the cheese room is cleaned up and the equipment tucked away for the winter. The cheeses are aging away, covered with molds of many colors.
After much thought and considerations, the following are my final decisions for their names:
"Cinder Ella" for the ash covered versions (I love the play on my name in addition to the reference to the ashen daughter "Cinderella")
And to carry on with the "ella" theme – after noting the same in Mozzarella (which I believe is an affectionate -- my interpretation -- diminutive)
"Ginger Ella"
"Pepper Ella"
"Herb Ella"
"Caprine Ella" (pronounced cap rin ELLA) for the plain version -- as in: caprine: of, relating to, or characteristic of a goat.
I want to thank everyone who helped me with my quest for the names. Now, for the hard part -- eating all the "ellas" before the goats return in the spring and we start anew.
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Comments: 10
Have you ever seen Neil Simon's play (or movie) "The Odd Couple"? One of the characters, Oscar, recently divorced is hosting the weekly poker game. He comes out of the kitchen with sandwiches tucked under his arm that are "either very old meat or very young cheese" (or is it the other way around?) Now that's enough to turn a stomach...and bring on laughter!
Do you eat any cheese?
I do have one more cheese, the one soaked in chestnut liqueur, that still doesn't have a proper name. In keeping with the "ella" series, any suggestions?
Kimb
I would love to share...ala community thing. I do not conform to regulations -- especially not at this experimental stage. For one thing, the cheese is from raw milk. If it is aged 60 days...and it will be by the time I return from Norway where I am until next week...it will be well over 60 days...then it is considered "safe." If I think they are tasty enough, I can send you some, then, if you are game.