The history of ash in cheesemaking goes back hundreds of years to its use as a method to protect the surface of young cheese. As years passed, they later discovered that it also greatly improved the surface molds and how they grew on fresh cheeses for ripening.
Read MoreGoats recognize emotion in images of goats’ faces; goats look to humans for help and learn from us; goats’ personality differences affect learning … and many more research findings!
Read MoreWorldwide distribution and goat milk benefits was discussed, leading to the justifiable assumption that more people drink goat milk or eat their products than any other milk after weaning from human nursing.
Read MoreAdd to Favorites Breed: chèvre des Fossés (ditch goat) or chèvre des Talus (bank goat) or chèvre commune de l’Ouest (landrace goat of western France). Origin: The chèvre des Fossés is …
Read MoreBack in 2002, I had the privilege of touring France with a group consisting mostly of amateur and professional cheesemakers from all over the U.S. And it was on this tour that I began to develop a deeper understanding of the true importance and value of rennet.
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