Goat Cheese

From Ring of Brodgar

Cheesemaking

Fill a curding tub with goatsmilk and rennet. Rennet is created by cooking suckling's maw and vinegar into buckets at a cauldron. As long as the tub has at least 1.0L of milk and 0.02L of rennet, it'll produce one Sheep's Curd every 40 minutes (real-time). Curd can can be either eaten for 1 strength FEP or four of them can be used to fill a cheese tray. Cheese trays placed on a cheese rack will slowly turn into cheese. The location of the rack determines which type of cheese is produced. 'Cabin' means inside a Timber House, Log Cabin, Stonestead, Stone Mansion, or Great Hall. 'Mine' refers to either caves or mines. This stage 1 cheese can be further aged into stage 2 cheese, and so forth (refer to flow chart below). The time of each stage is dependent upon the type of cheese being made.


Stage 1

Location Curd
Cabin Banon
Cellar Kasseri
Mine Chabichou
Outside Bucheron

Stage 2

Location Banon Kasseri Chabichou Bucheron
Cabin Generic Gouda Generic Gouda Chabis Generic Gouda
Cellar Generic Gouda Generic Gouda Generic Gouda Picodon
Mine Robiola Generic Gouda Generic Gouda Graviera
Outside Generic Gouda Generic Gouda Majorero Generic Gouda

Stage 3

Location Chabis Picodon Robiola Graviera Majorero
Cabin Generic Gouda Generic Gouda Generic Gouda Gevrik Generic Gouda
Cellar Formaela Generic Gouda Generic Gouda Generic Gouda Generic Gouda
Mine Generic Gouda Generic Gouda Generic Gouda Generic Gouda Generic Gouda
Outside Generic Gouda Generic Gouda Generic Gouda Generic Gouda Generic Gouda

Stage 4

Location Gevrik Formaela
Cabin Generic Gouda Generic Gouda
Cellar Generic Gouda Generic Gouda
Mine Garrotxa Generic Gouda
Outside Generic Gouda Generic Gouda