Taking stock…

 While awaiting news about the imminent arrival of my first grand baby, 

I’ve slowed down my cheesemaking.  

After having not much cheese to share lately, 

the caves are rather full now of cheeses that need a longer aging time. 

I imagine around thanksgiving there will be a bountiful selection to try!

Also, I made the exciting discovery of a nearby source for raw goat milk! I had been mixing it with cows’ milk, but also made a batch of fresh chèvre this week which came out great!

Here’s the inventory:

Left to right:  Dunlop, Colby, Gouda

Another Gouda, made with cow and goat milk

Brie!

Iberico (goat and cow), Colby

Baby Swiss

Taleggio

Brick

Now that's a lot of cheese--not such a bad idea to slow things down for a bit...!