Some new cheeses — with fresh milk, I’m son to make my 20th from Gianaclis Caldwell’s Mastering Artisan Cheesemaking.
This summer, our class begins.
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| Four different cheeses — some raw goat, some raw cow milk — WA state allows purchase of fresh milk. |
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| A goat cheese, for air-drying and pressing |
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| A finished goat (brined) cheese — terribly delicious |
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| Cheddaring cheese, layering and settling — a lengthy process |
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| The finished cheddar, ready for aging |