never with a camera

The first of our two Winter Cheese Workshops was today, and, as usual, we never even thought of taking pictures until it was all over.  Suffice it to say that we had a great day, making gouda, cultured mozzarella, cottage cheese, soft lactic curd cheese, hung rennet curds, ricotta, kefir, butter, and probably a couple more things we're forgetting about.  The object of this particular workshop, over and above just cheese making, is to familiarize the attendant farmers with all the stages of raw milk fermentation, and all the myriad ways of using raw milk to feed the whole farm:  people, livestock, plants, and soil.

Thanks to the folks that came from Bloomingdale and Dayton for this workshop!