1.0culture: the word on cheesehttps://developer83.wordpress-developer.us/culturecheesemagLeslie Cooperbandhttps://developer83.wordpress-developer.us/culturecheesemag/author/leslie-cooperband/Making Chèvre on a Seasonal Farmstead Dairyrich600338<blockquote class="wp-embedded-content" data-secret="HkPYl77WRC"><a href="https://developer83.wordpress-developer.us/culturecheesemag/chevre-farmstead-dairy/">Making Chèvre on a Seasonal Farmstead Dairy</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://developer83.wordpress-developer.us/culturecheesemag/chevre-farmstead-dairy/embed/#?secret=HkPYl77WRC" width="600" height="338" title="“Making Chèvre on a Seasonal Farmstead Dairy” — culture: the word on cheese" data-secret="HkPYl77WRC" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://developer83.wordpress-developer.us/culturecheesemag/wp-content/uploads/2025/05/chevre-curd-ladle-scaled.jpeg12001600As a seasonal, pasture-based and farmstead cheese maker, mid-March is historically the time that there is enough fresh goat’s milk in bulk tanks to resume This past week, I stepped back into the daily routine of making cheese. The singular focus on transforming milk into curds and whey was a welcome respite from my current routine of juggling five or six disparate tasks aimed at keeping the farm afloat. The seemingly tedious tasks of setting up vats, transferring milk, ladling curds, washing dishes, washing tomme-style cheeses, and scrubbing floors provide dignity and a sense of accomplishment.