Madeleine Vedel is an American expatriate living in Provence, France. Her blog An American in Avignon is rich with photos and hands-on information about her adventures with goat cheese.

In Day One Making Cheese and Day Two Making Cheese, Vedel shows us what it takes to milk 36 goats and process 130 molds of cheese from 3-day-old milk.

Related Posts

1. Cheese Making: France, Part II
2. Cheese Making: France, Part III
3. Making Goat Cheese
4. Making Goat Cheese
5. Making Soap

Tags: Cheese

This entry was posted on Wednesday, August 26th, 2009 at 10:41 pm and is filed under Dairy, So you want to raise goats.... You can follow any responses to this entry through the RSS 2.0 feed.