The Big Cheese

Today my friend Kim and I took a cheese making class from Cliff at Upinngil Farm in Gill, MA. Here is a view across the street from the milk house.
We learned about ripening, setting, curds, whey, acidity...lots of technical stuff about all the work that goes into yummy cheese.Here I am, checking out the double-jacketed kettle containing the curds and whey.
Kim salts the Camembert.Cliff apparently thinks that the aging blue cheese is very funny. I took a turn salting the cheese.
Vat o' yum.
Standing over the Camembert forms.
I don't think I'll be trying to make cultured cheeses at home any time soon, but I did bring some yummy raw milk back with me to either drink or make ricotta.