Coyote Ridge FarmsWelcome To Our Rural Blog

Carol has been making cheese pretty often lately.  It seems the goats are in full milk and we have more raw milk than we have  raw milk customers… at least for the time being.  We will not waste milk.  The pigs and chickens might get the whey, but the milk?  I don’t think so.

Here is some of the last cheese that Carol made.  We just packaged it for aging, today.

Cheddar Cheese ready to be aged

This wheel was made with 2 gallons of raw goat’s milk and had produced nearly 1½lbs of cheese.  I think Carol mentioned she got the recipe from the book  ‘Goats Produce Too!  The Udder Real Thing – Vol II‘.  If you are curious about the recipe, contact Carol or myself.  We’ll be sure to post the recipe.

The vacuum sealed packaging isn’t nearly as attractive as waxing, but it’s a heck of a lot easier & faster.  We used to wax our cheese(s), but as you can see, we go a different route.

This evening, Carol is working on making more cheese – a 4 gallon batch this time.  It’s another cheddar cheese, but instead of making it from a buttermilk culture (like the cheese above), she is using a direct-set culture.

Related posts:

1. Carol's Cheddar Cheese
2. Stinky Cheese
3. More Stinky Cheese
4. Cheese Press Photos & Info
5. Making things from our raw milk