Cheese makers perform a daily alchemy, turning a perishable ingredient – milk – into something durable, storable and dense with protein: cheese.

As a farmstead cheese maker you must rise before dawn to milk your animals – and  this milk is the magic.

Cheese has a terroir, just like wine. Instead of the quality of the grape, it is the milk that is the first (and possibly the most fundamental) thing a cheese maker must get right.

Happy goats make great milk, great milk makes great cheese.  Enjoy!


One Response to “Musing…”

  1. Amy Says:

    Yesterday, 7/24/13, I had the good fortune to purchase your feta cheese. I’ve never seen a more beautiful cheese and it’s yummy. Thank you, Amy

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