The Cheese Gallery
We love to make cheese, eat cheese, talk about cheese and share our cheese with other cheese lovers. We hope these pictures of the process and the final products will peak your interest. We welcome comments, questions, suggestions and reviews.
PICTURE 3-1
Menuet, aged 4 months
PICTURE 3-2
Sarabande on rack and almost ready to eat
PICTURE 3-3
Menuet, just after hand salting.
PICTURE 3-4
Bourrée, sliced for the picture then taken to a demo
PICTURE 3-5
Sarabande, sliced for the picture then eaten entirely
PICTURE 3-6
Our super insulated, straw bale ripening room (the "cave")
PICTURE 3-7 Menuet developing nicely
PICTURE 3-8 Warm milk flowing directly into the cheese vat from the cows
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