So I set off for another adventure in my little car to a destination not on my GPS. A navigational challenge to say the least! After winding up to the top of a mountain I arrived at Bruno’s goat farm.
As I arrived at the farm, it started to rain which sent all the goats back into their shed (apparently they hate getting wet). While the goats chilled out in their shed Bruno showed me how he makes his cheese.
Making cheese is a fairly simple process: half of the milk from the night before (the goats are milked twice a day) is mixed with half of the fresh milk. Rennet and salt are added and they are left to separate (curd and whey). The curds are then poured into a mould with holes, and left to sit while the liquid drains.
12–24 hours later the moulds are turned out and either put into the fridge or sold immediately. It takes 48 hours from milking the goat until you have fresh, finished goat’s cheese.
By the end of the cheese making demo I was very hungry, so couldn’t resist buying a few fresh cheeses and a large slice of Tomme.