Moonwise

I began making cheese over a decade ago and have been doing so ever since. I began teaching cheese making classes 7 years ago and have enjoyed meeting the amazing people who show up to make cheese-they come from all walks of life and have so much to share!! Initially I followed recipes and did not really understand the process. This was a fabulous place to start. As I continued to eat my favorite farmer cheese, I became curious about creating other types of cheese that I could enjoy and that would be nourishing.So whether you understand the process or not you can follow simple recipes and make delicious cheese. The most important thing to understand is that the cheese you make is only as good as the milk that you start with!!! Historically all cheese was made with farm fresh raw milk. There is a growing desire and movement that is incorporating farm fresh raw milk back into the American diet. Many people are coming to understand that pasteurization destroys nutrients and creates a product that is not easily digested. If you would like to read more about the health benefits of raw milk and/or find a source for raw milk in your area see www.realmilk.com. Also remember that not all raw milk is the same. If you are milking your own animals-you know what the conditions of your milk are. If you are purchasing milk become an informed consumer.  Read about best farm practices and interview the farmer you are purchasing milk from. Visit and tour the farm, make sure the farm is clean and that the animals are being let out to pasture. Be sure the farmer drinks the milk and that it is strained shortly after milking. As I started making cheese, I realized that it is impossible to make decent cheese from the milk you purchase in the store. If you are nervous about raw milk and want to make...