Cheese with goats’ milk. This photo gallery represents the steps we took in making our cheese from our raw goat’s milk. We made Chevre, which is a soft cheese, and our first hard cheese was a Farmstead Cheddar. After waxing, it ages for 30-60 days. We brush-waxed the first cheese on March 11, but the second and third cheeses were dipped to wax them.
We also made our first cheddar cheese using two gallons of raw goats’ milk and Ricki Carroll’s recipe from her book “Home Cheese Making”. I’ve linked her site so that you can view her products, tutorials, and community support here.
We bought a wine/beverage cooler to act as a root cellar of sorts for holding a steady 50F degree temperature for our aging cheeses and vegetable ferments. After this cheese dries, it will be waxed and will go into the cooler for at least 60 days.