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.

Four different cheeses — some raw goat, some raw cow milk — WA state allows purchase of fresh milk.
A goat cheese, for air-drying and pressing
A finished goat (brined) cheese — terribly delicious
Cheddaring cheese, layering and settling — a lengthy process
The finished cheddar, ready for aging

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