Steven and I agree that in order to have a farm that serves our family and friends, we need to plant, grow, and preserve what we all enjoy. Cheddar cheese is a fairly versatile cheese, so we’ve begun with this type. Pictured is my 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.