Hey cheese people!
A few weeks ago I visited a friend in Mendocino, California; a rural place compared with the fairly (sub)urban San Francisco Bay Area where I live. While there we visited her neighbor who raises goats (I brought my cooler…) and she gave me a lesson in milking- what a treat! I think many cheese makers on this forum live in rural areas and probably think living around livestock is no big deal, just a day in the life, etc. I have to say that milking this goat was a revelation for me. Five minutes into it I felt as if I’d been visited by angels, no joke. Cheese making made more sense siting next to this goat. All this time I’ve been reading incomplete cook books and someone just handed me the missing recipes.
I was slow and ended up with a lot of particles, hair and whatnot in my bowl, but it was special milk and later I made magic feta. I’m eating it very slowly. I don’t want to open my fridge some day and not see it there, shining through the brine-filled jar, glowing in the light of the fridge bulb, my salty goodness; my Saint Goat.
Jeez, I already miss it and it’s not even gone yet.
Bobbie
