Office cheese club project

[Holotape Hoarder]

A few coworkers and I started a cheese making club at work and we chose Bulgarian Feta as our first group project. We used pasteurized cow's milk, MA4002 and a light brine after a 4-day firming period. We kept the salt low and the result was creamy and easy to slice. Everyone took home a small container and we're planning to try a flavored version next. Has anyone added herbs or garlic to the brine without affecting the texture?

 

[EstebanRS]

Start easy on the herbs, you can always add more next time. Fresh dill and garlic is a winning combo that's hard to beat.

 

[Holotape Hoarder]

Start easy on the herbs, you can always add more next time. Fresh dill and garlic is a winning combo that's hard to beat.

Our cheese club wanted to start with a classic flavor and fresh dill with garlic sounds just right. It's good to hear that adding flavorings to the brine is common and won't affect the cheese's consistency. We're really happy with how our first plain batch turned out and now we have a clear idea for the next one. When you add fresh dill and garlic to the brine, do you usually chop them up or leave them whole to infuse the liquid?