I know I will make people jealous but I can not resist posting this:
This morning I went to the farm to get my 20 liters of milk during milking time. I was there at about 07:20 and got my milk right from the milking machines.
When I came home it was still 93F and I could add the culture immediately. I’m making Fourme d’Ambert today, a french pressed blue cheese….

I’m with you, Herman.  That’s the way to make cheese.  Fortunately, I live 20 minutes from the dairy that supplies my milk.  I, too, get my milk as it’s being extracted from the cow.  It’s a great thing to be this close to the process.  Now if I just had a few weekends off work, I’d be making cheese as well!  That’s the part that makes ME jealous.

Awesome !! its great u have access to fresh milk. Just make sure u share the pics of your great products

No pictures yet… The recipe for Fourme d’Ambert is a bit awkward, had to cut the curd in 1 inch cubes and stir for an hour and then press it. Curd was still very wet when I put it in the moulds. I’m very curious what it will become….

jealous is a good description. I can buy raw milk, the same day the cow was milked, but I get it out of the refrigerator after work. I haven’t had time to make cheese in a few months, I’m having withdrawal symptons. I’ve been working a lot.