The Art of Cheesemaking, Part 2

Making goat cheese has captured my heart, mind, senses and creativity. From engaging with the milk directly from the source, to the intricacy of the actual process, to the end result of tasting it has been very exhilarating (although not without its challenges).   Less than a year ago, I acquired two female goats, one of which recently had triplet girl babies. From the doe’s milk, I have been exploring making a variety of raw milk goat cheeses, both soft and hard. But it has been the harder, aged cheeses that have especially intrigued me in this last period of time — particularly with respect to the complexity of flavors, and to the subtlety of the aging process itself. For your inspiration and enjoyment, I offer you a series of photos below Also, be sure to see my other inspirations relating to goats and the making of goat cheese…

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