Cheesemaking 2-2-12

Last night we pasteurized 30 gallons of fresh goat milk and turned it into 24 wheels of Moodna, our feta.  During the waiting periods, we molded, seasoned and marinated fresh Canterbury into Marinated Canterbury.  Here are some pictures:

The Moodna will be brined for a day or so and then aged two weeks.  The Marinated Canterbury will marinated for two weeks.  Look for both soon!

3 Responses to “Cheesemaking 2-2-12”

  1. jan Says:

    You are up and running…good for you!

  2. Peggie Says:

    Wishing the best~your cheese is fabulous.

  3. Kasha Says:


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