this is my our daughter Shannon I’m the cheese maker she’s gonna walk you
cheese maker she’s gonna walk you
cheese maker she’s gonna walk you through the process of making a chef
through the process of making a chef
through the process of making a chef which is a soft fresh cheese this is
which is a soft fresh cheese this is
which is a soft fresh cheese this is cheese that I’ve already started to hang
cheese that I’ve already started to hang
cheese that I’ve already started to hang the curds are separating from the way
the curds are separating from the way
the curds are separating from the way look at how viscous the liquidus it’s
look at how viscous the liquidus it’s
look at how viscous the liquidus it’s thick yeah it was pasteurized seven days
thick yeah it was pasteurized seven days
thick yeah it was pasteurized seven days ago this is what it looks like after
ago this is what it looks like after
ago this is what it looks like after it’s been sitting for seven days you see
it’s been sitting for seven days you see
it’s been sitting for seven days you see how it’s break solid I’m gonna take it
how it’s break solid I’m gonna take it
how it’s break solid I’m gonna take it and I’m gonna fill it up as much as
and I’m gonna fill it up as much as
and I’m gonna fill it up as much as possible gotcha
possible gotcha
possible gotcha so right now completely unseasoned
so right now completely unseasoned
so right now completely unseasoned you’re just you’re separating from whey
you’re just you’re separating from whey
you’re just you’re separating from whey hanging it and letting the curds
hanging it and letting the curds
hanging it and letting the curds separate for the way and that’s it right
separate for the way and that’s it right
separate for the way and that’s it right we don’t want to let the way fall into
we don’t want to let the way fall into
we don’t want to let the way fall into the ground because then it will cause
the ground because then it will cause
the ground because then it will cause the room to stink right it ready to hang
the room to stink right it ready to hang
the room to stink right it ready to hang and then all we’re going to do is hang
and then all we’re going to do is hang
and then all we’re going to do is hang it up I handed it off to me I guess
there you go making cheese so you let
there you go making cheese so you let that hang for how long
that hang for how long
that hang for how long generally overnight and then what we do
generally overnight and then what we do
generally overnight and then what we do is we take it and that’s when you add
is we take it and that’s when you add
is we take it and that’s when you add the salt and it officially becomes
the salt and it officially becomes
the salt and it officially becomes cheese yo for a guy who uses an awful
cheese yo for a guy who uses an awful
cheese yo for a guy who uses an awful lot of cheese yeah I’ve never actually
lot of cheese yeah I’ve never actually
lot of cheese yeah I’ve never actually made cheese before it was far more
made cheese before it was far more
made cheese before it was far more intimate to kind of get your hands in it
intimate to kind of get your hands in it
intimate to kind of get your hands in it you take for granted without having done
you take for granted without having done
you take for granted without having done it before
it before
it before do you all want to hang around and make
do you all want to hang around and make
do you all want to hang around and make some more cheese no this is the perfect
some more cheese no this is the perfect
some more cheese no this is the perfect kitchen this is what you guys do just
kitchen this is what you guys do just
kitchen this is what you guys do just hang out in the kitchen yeah absolutely
hang out in the kitchen yeah absolutely
hang out in the kitchen yeah absolutely that’s what we do yeah
that’s what we do yeah
that’s what we do yeah talking about this sausage this is some
talking about this sausage this is some
talking about this sausage this is some of the sausage that we’ve made with the
of the sausage that we’ve made with the
of the sausage that we’ve made with the goat meat you guys are awfully
goat meat you guys are awfully
goat meat you guys are awfully sustainable around here when one of our
sustainable around here when one of our
sustainable around here when one of our does when we decide to call them some
does when we decide to call them some
does when we decide to call them some reason they’re not as productive as we
reason they’re not as productive as we
reason they’re not as productive as we need them to be we harvest for me right
need them to be we harvest for me right
need them to be we harvest for me right and depending on the age of the animal
and depending on the age of the animal
and depending on the age of the animal we make sausage circle life you know
we make sausage circle life you know
we make sausage circle life you know it’s like the cheese to the milk to the
it’s like the cheese to the milk to the
it’s like the cheese to the milk to the meat to the mouth to the hips
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