The keen-eyed reader will notice that this Forging Fromage post actually contains no cheese at all.
This month's mission was to make a goat's milk cheese called Faisselle, and some preserved orange slices along side. I totally ran out of time to make the cheese, so I just did the oranges.
You know me - completely incapable of following a recipe - so I made a half quantity, using some very faintly blushed blood oranges, substituted golden syrup for the corn syrup, used golden caster sugar instead of brown (to preserve the colour) and left out the stage of poaching the fruit in the syrup. I decided that as the fruit was already tender, and it was going to be getting a water bath AND I wasn't planning on eating it straight away, I'd just pour the boiling syrup onto the warm fruit in the hot jars.
They look beautiful, and I think they are going to taste amazing with the duck ham I have curing in the fridge. I will definitely let you know.