Cheese Making: France, Part II

Thursday, September 3, 2009

Madeleine Vedel, American expat in Avignon, France, updates us on dealing with congested goat teats, flipping goat cheese in the drying room and ladling three-day curd into molds.

Related Posts

  1. Cheese Making: France, Part I
  2. Cheese Making: France, Part III
  3. Making Goat Cheese
  4. Making Goat Cheese
  5. Making Cheese in Wisconsin

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This entry was posted on Thursday, September 3rd, 2009 at 11:14 pm and is filed under Dairy. You can follow any responses to this entry through the RSS 2.0 feed.

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