I love Making Cheese

There is an art to it. There is of course science, too. But within that framework no two cheeses or cheese makers are exactly the same. There is the basic type to the taste but what makes it so unique is (just like wine) its Terroir.

terroir |terˈwär|noun:the complete natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate• (also goût de terroir |go͞o də)the characteristic taste and flavor imparted to a wine by the environment in which it is producedORIGIN Frenchland, from medieval Latin terrarium.
Cheesemaking is timely. solitary. and patience oriented. Of course, it helps to have a lot of milk at your convenience. Making mistakes is part of the process. Its also how you can tweak recipes and make it your own. Coupled with technique and terroir, cheese just becomes special to you, the goats, and the area. 

Every year I try to take on a new recipe. This year was feta! 
Last year was Mozarella. and so on... 
Panir, Yogurt, Kefir, and Chèvre. Some I make a lot of. Some not so much. 
I really don't like yogurt, so its not made much.

Here are a few pictures of my favorites.

This FETA is a strong european style. 
Cured for 3 weeks before it gets put
in the oils and herbs, jarred. 
The oils give it a longer shelf life

Panir = Farmer's Cheese = Queso Fresco = !
Every country has their own version of this cheese. 
Its either a vinegar based cheese.
 Or a rennet is used. One of the beauties of this cheese 
is it can be used with anything. Eaten any time. 
Some people press it. Some don't.
Pressing it allows it to last longer, cuts like a harder cheese. 
Keep it loose, add warm milk and some baking soda and it's a ricotta taste.

Mozarella hmm, hmmm, hmmm! What else can you say about it!
When you've got it pulled right and its stretching the way you want, It's hard
 to put it away and not eat it all right there. 

There are so many recipes on line to learn more. Keep in mind recipes do change based on goats milk vs. cow milk. And not all recipes explain things as succinctly as I'd like.

Go forth and make some cheese!