Making Goat Cheese in Tuscany
A side project from three weeks ago:
There were some other traveling volunteers with me.
A still of part of the cheese kitchen.
Cabrie (brie of capra, or brie of goat)
Caprino fresco.
Cheeses in the aging process.
The milking room. We milked 63 goats twice a day, at 5:30am and 5:30pm. There were also 16 kids which we mostly just played with when we took them out to graze. (I forgot to take photos of them but I will post them if the other volunteers send any to me.)
The farm.
About 30 minutes walk down the street. We were approximately 13km from the nearest town, which was Anghiari.
Here's me peddling goat cheese at the Saturday market in Montevarchi.
The market!
Taking the cheeses home.
There were some other traveling volunteers with me.
A still of part of the cheese kitchen.
Cabrie (brie of capra, or brie of goat)
Caprino fresco.
Cheeses in the aging process.
The milking room. We milked 63 goats twice a day, at 5:30am and 5:30pm. There were also 16 kids which we mostly just played with when we took them out to graze. (I forgot to take photos of them but I will post them if the other volunteers send any to me.)
The farm.
About 30 minutes walk down the street. We were approximately 13km from the nearest town, which was Anghiari.
Here's me peddling goat cheese at the Saturday market in Montevarchi.
The market!
Taking the cheeses home.