Mmmm..... Calzones and goat's milk mozzarella

My mom is leaving for Europe tomorrow so she and I are trying to make some dishes that I make while she is gone since I will be working in at the LifePlus office when she is gone. So tonight we are making calzones to eat and freeze for the next two weeks. I love calzones so much, I mean what is not to love? Melted cheese, meat and sauce wrapped in warm bread? In an attempt to use up some of the goats milk that is taking over the ice maker I am going to attempt to make some cheese this weekend. Any suggestions? I thought I would make some parm so we can have it a Christmas when everyone is at home. But I am going to make a serious effort to make cheese more often this summer. I finally conquered the Derby cheese (which had a similar taste to chedder) which uses the semi-difficult cheddering process. The cheddering process is basically covering the curds with a warm towel before put the curds into the cheese press. My favorite cheese to make is mozzy! It only takes about 30 minutes to make, and we have really gotten the hang of making mozzy. You have to vary the amount of calcuim chloride depending on where the goat is in her milking cycle. And you can immediately see if you screwed up instead of waiting 6 months to hack into a wheel of cheese that could double as a doorstop. But we have stopped seperating the milk which means there is more fat in the milk, so hopefully any cheese I make won't be rock hard.

"This is when it all pays off, the binging, the purging, the constant inoculations" -Dale Gribble