Making Something out of Nothing

I knew from the beginning that this whole cheesemaking thing would add up to alot of cheese. And when it's just not nice enough to even share but not bad enough to toss, that adds up to alot of cheesy foods.

Case in point, farmhouse cheddar #2. (It's cousin, farmhouse cheddar #1 met with an early demise. Your condolences are appreciated.)

From this I decided to make some cheddar biscuits and something else...but what? Coincidentally, I had recently received a book called The Cheese Bible from a dedicated fan and a good deal of that book contains recipes. Perfect...cheese sables it is!

The biscuits were inspired by Baking with Julia, though it would behoove me to find a recipe that actually contains cheese for future experiments.

And perhaps I should add that it might be good if I had the right kind of flour. It was too late (as in, I was at the point in my day where returning to the grocery store was no longer an option) before I realized that I only had bread flour. Bread flour has a higher protein content, so it tends to make things that aren't actual breads a bit tougher.


The biscuits turned out pretty well. They weren't tender, light, and flaky (as biscuit should be so you're probably thinking, "How can that be good?") but they made an okay sandwich component. They tasted nice, as far as the cheddar and chive combo, though the cheddar flavor was surprisingly subtle.


The cheese sables were pretty (dressed a few up with cayenne, some with black pepper) and they had nice flavor, but they were DRY. Seriously, they were choking material. I don't know if that's attributed to the bread flour or the recipe itself. Hmmm...must experiment further.