Cheesemaking – the Science, and the Art

Our goats have flourished in the spring conditions and milk production reached an all-time high this month. Last month 8400 litres poured into the vat, compared to 5600 litres last spring, and 4200 litres the year before that. But it’s not only sheer volume, the milk is sweet and balanced, with medium protein and fat levels.Continue reading “Cheesemaking – the Science, and the Art”