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Fresh

The Art of Cheese-Making

By | Cheese Making, Farm Recipes, Fresh, Homesteading, Storage | No Comments

Cheese Making must be an art, because it needs more than exacting conditions – it needs artistry. (At least that is what I tell myself as another hard cheese is waxed and placed to age in our cheese cellar; my fingers crossed – yet they feel all thumbs.)

Count me as doubtful, but it’s difficult to think that the cheese I make will rival that of the fresh dairy beautifully-aged cheeses.

But this blog isn’t for the faint of heart, nor is it written by the fearful. So, I will record the history of our cheese-making experience.

Family Milk Cow - Holstein - 3.5 years old

Daisey Mae

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