Chevre Phase I

I have a new hobby: Cheesemaking.

This is the first part, of my first third cheese (I’ve made paneer and mascarpone before; but nothing too far into the realm of cheesemaking). I’m making a chevre (or fromage blanc) from goats milk. The recipe that I’m using lives at I’m curious to see how it pans out (:

I got the out of the ordinary cheese ingredients from Curds & Whey who are based in Auckland, NZ.