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Cooking in the West

 

January 20, 2023



This past weekend, I attended a natural cheese making workshop presented by Allison Cooley Agee, and the take-away for me is that cheese making is extremely labor intensive. There are so many steps and so many pitfalls to avoid that my cheeses would have to sell for at least $20.00 per pound to make it a profitable venture. I applaud people like Allison who make amazing raw milk cheeses, but since I am basically lazy, I think I will just stick to buying cheese instead of making it.

The experience did remind me of an old story about making cheese. Over the years, readers have sent me hundred...



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