Fiorello Checking The Temp - Porta Dei ParchiUntil recently, Scrapple and I had been focused on the idea of producing aged raw milk cheeses. It made sense to make the most of the delicious and nutrient rich milk our pastured cows would produce and it fit with our ideals and vision for Little Seed.

I say "until recently" because, well, we've started to consider the option of pasteurization for a small percentage of our cheesemaking milk supply. Why? 

Originally we had planned on working with cow's milk exclusively. Now that we've found our farm and come to know the land our animals will be grazing, we've realized that it would be best to have goats as well as cows. There's a lot of acreage on our farm that, while currently not grazeable by cows, would be browsing paradise for goats. We love the idea of working with goats to improve the land and now we'll have the chance.  

We hadn't really thought about goat's milk until about 2 months ago. I really love the idea of developing some mixed milk cheeses. A tomme, a blue, or even a cheddar could be really interesting, and for the first few weeks I mostly thought about creating those cheeses. That was before I started my internship a month ago in the subterranean caves of a cheese shop (joy!).