Hurry baby goats! Can’t wait to make cheese again!

Sorry, this is a pining whine. I so long to get back into my cheese kitchen and start whipping up curd again. Something about the heady smell of warm milk, the tart tingle of whey, the amazing chemistry of it all. Just watching the draining of freshly-set curd body is a regular thrill for those of us who truck regularly with rennet, cultures and the white gold fluid that is farm-fresh milk — I am counting the days until my goats freshen!

Francois Xavier, I bow to you on this ethereal photo!


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