Saturday, July 23, 2011

Raw Goat Milk Farmstead Cheddar Part 2

cutting the curd
resting the curd
heating the curd

draining the curd
pressing the curd

salted and pressed and ready for aging

my cheese cave: a fridge in the garage!

I apologize for not finishing this post. I am so crazy busy with a 1 and 2 year old now- and both active little boys! I will get back to it eventually, especially since I am about to open up my first cheddar of the year and see what it tastes like. I have a feeling that the 3rd and 4th will be best since I modified the recipe for raw milk and added 2 quarts more milk to the recipe. The cheddars even look yummier!


  1. Looking good...again, why do we have to live so far apart...I would definitely be there and seeing how all this is made.

    Have a great weekend.

  2. Oh my God this looks so good and i`m sure that it is delicious too. I think it is not a very difficult recipe so i will give it a try, thanks a lot for sharing.


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