DJ is now making his delicious cheese in bulk at his ranch here in Utah. He picked up 632 gallons of cow milk for the new batch yesterday. They also make goat milk cheese from their ever-expanding herd.
They built their own cheese-making facility, which has passed all inspections, and is powered partly by solar and kept at a steady temperature by geothermal.
What will we make? One of them will definitely be Brie. Another will be an herbed fresh cheese. And I think we’ll try another batch of Cheddar, and maybe a Tome.