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Cheese Making Blog

  • Pasteurizing raw milk

    While we love raw milk, we recognize that for some people, pasteurizing raw milk is a better option. Home pasteurized milk retains far more benefits than store bought milk, which is treated at a far higher temperature, which kills entirely the beneficial nutritional aspects of milk.   The process of home pasteurization is a relatively […]

  • Introduction: 1840 Farm and their journey to goats

    My family had lived at 1840 Farm for six years before we had our first conversation about adding dairy animals to the farm’s landscape. At the time, we were keeping a flock of heritage breed hens and tending to an heirloom garden that expanded with every growing season. While both of those projects demanded an […]

  • Hoegger’s Christmas 2014 Goat Gift Guide

    For those who love ‘us goat people’, gift giving can be a challenge. So, for Christmas 2014, we thought we would put together an ‘Ultimate Gift Guide’ to help you out. There’s something here for all kinds of goat keepers and milk aficionados, and we’ve tried to cover all budgets. So from stocking fillers to […]

  • Obtaining a Dairy License – Writing a Business Plan

    With my blogs about obtaining a grade A dairy license, one assumes that you are interested in selling your product. Have you thought about a business plan? In a business plan you analyze the market to see if your product(s) are a good fit, how you will sell your product. i.e., wholesale or retail, where […]

  • Affinage Part II: Passive factors

    The two most important passive factors in ripening, or aging cheese, are temperature and humidity. Any good recipe should specify the ideal aging conditions for the cheese you are making but, the general range in temperature is 50-55F and 80-90% humidity. Air circulation is also an important part of managing mold growth. A good cheese […]

  • Requirements for Obtaining a Dairy License

    There are several requirements in order to become a grade A licensed dairy. First of all, one needs to decide if s/he is going to sell milk, aged non-pasteurized cheese, or pasteurized fresh cheese, yogurt, and chevre. I will be writing about my experience in Washington State. Please check with your state for their particular […]

  • The Path to being a Grade A Goat Dairy

    I’d been making cheeses for several years in my home kitchen when I decided to go to some actual cheese making classes.  Our local land grant college, Washington State University (WSU) offered a cheese making class taught by the venerable Marc Bates. I signed up for that in March of 2004.  It was a 4 […]

  • Affinage Part I: Active Factors

    While the process of making cheese has a number of tricky spots, the real challenge is in the aging or affinage. Proper aging is key to producing good cheese! Without it, you’re lovingly crafted cheese will turn into a moldy brick. For this discussion, we will break ageing into two topics, active and passive management. […]

  • Goat milk cheesecake – recipe

    We’re at the stage here now where I have milk jammed into every corner of the fridge, and the freezer is full too. And because I am disorganized, I forgot to order cheese cultures, so it’s Farmer’s Cheese all the way here, until they arrive. While we enjoy it on crackers, and crumbled on top […]

  • How to make ricotta salata – a simple pressed cheese

    This month we’ll cover a simple semi-firm pressed cheese – ricotta salata. This is a great recipe for your first adventures in pressed cheese, since the ricotta is so simple to make and the final product can be made using very basic equipment. You don’t need a cheese press and you don’t even need to […]

  • Pine Stump Farm – Farmstead Goat Cheese and More

    Huge welcome this month to Carey, who will document her family’s journey along the way to becoming a Grade A dairy. Look for her story in future newsletters!   Welcome to my farm. Pine Stump Farms has been evolving for 24 years and it’s hard to believe how fast the time has gone.  My partner […]

  • Home-made cheese molds

    Do you want to make one gallon batches when the recipe calls for two? Want to try making Brie but don’t want to buy an expensive mold yet? Try making your own molds out of recycled food containers! Making cheese molds is an easy and economical way to diversify your mold selection. By making your […]

  • Tips for safe, delicious ‘home-grown’ milk

    Here’s some tips and tricks for making delicious and safe milk and cheese at home.   Milking Keep your bucks separated from your milkers. The most common complaint I’ve heard about goat products is that they are too strong, musky or goaty. This is often caused by a buck rubbing his stink all over the […]

  • Cheesemaking: The Essential Equipment

    The cheesemaking supply and equipment lists in instructional books can be overwhelming – in sheer number of items and prospective cost. While all are useful items, these lists tend to be exhaustive about you potential needs. Until you become a committed cheese maker and/or want to make the financial investment, you can comfortably make cheese […]

  • Perfect home made chevre logs

    I bet those vacuum sealed logs you find at most grocery stores are not the kind chevre you’ve been dreaming of making. Hand rolling is the traditional, and best, way to achieve chevre greatness, through a beautifully smooth texture and the perfect denseness. By making your own logs you will never again have to settle […]