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We have lived in France now for about 12 years but I have just started making cheese at home.
For me, French cheeses have a few gems – think Roquefort, Camembert, Cantal – but a good British cheese will stand up to these any day and that’s why I started. I use raw milk from a local farm but have had one or two problems. I am sure that my name will become very common asking for help. Thanks for the forum and your blog Rachael.Hi Rachael,
I’m an English expat, I live in Northern Minnesota in the Us and miss the cheeses of England and France. I also make raw milk cheeses. I drive an 80 mile round trip to get my raw milk from Amish farmers. Here in the US the sale of raw milk is not illegal, and yet farmers who sell openly are being prosecuted. http://www.realrawmilkfacts.com/raw-milk-regulations/state/minnesota The cows that supply my milk are milked by hand, and I get a mix of Jersey and Holstein, so the cream is pretty good. I’ve noticed a big difference in flavour from winter to summer milk, mainly because we are under snow from November to March or later, and the cows are indoors and fed hay. The winter milk is creamier, the summer milk grassier. I have started making goat cheeses this year from a friends two lovely goats, and now I have serious goat envy. It’s nice to meet you!
