You may be wondering where the cheese part comes in to Trees, Bees and Cheese. One of our plans is to eventually run dairy sheep and have a small-scale artisanal cheese business, to complement the other income streams on a diverse farm. But in the meantime, we are busy honing and expanding our cheese-making skills.

Our first camembert, ready to eat.

After learning how to make haloumi, ricotta, and goat curd from Lulu of Culinary Art Productions, and teaching ourselves a modern camembert from Cheeselinks‘ book Home Cheesemaking, the next cheesemaking frontier has been good old child-friendly mozzarella. Continue reading →