The first Huxley cheese, March 2015 (click here)
The class? A 300-level group independent study in winter 2015.
The goal? To present this fresh milk cheese to alumnae at Back-2-Bellingham in May.
Why? Because the cheese making itself taps into many Huxley areas of interest — acidity, cation exchange, soil fertility, scientific method, microbiology, and more. It is the perfect tool for integrating such knowledge.