Comments for The Dirty Way

Comment on the future belongs to us. . . by rebecca

rebecca — Thu, 25 Feb 2010 18:34:36 +0000

Thanks Sandra! And thanks for the link on your site. I’m so glad you find us inspiring.

Comment on the future belongs to us. . . by Rebecca

Rebecca — Thu, 25 Feb 2010 18:33:40 +0000

Thanks Sandra! And thanks for the link on your site. I’m so glad you find us inspiring.

Comment on the future belongs to us. . . by Sandra Salter

Sandra Salter — Thu, 25 Feb 2010 13:06:28 +0000

I love you people.. you make me feel dirty already.

Comment on feeling excited. by tim

tim — Mon, 15 Feb 2010 05:37:42 +0000

nice beard!

Comment on farm faq by rebecca

rebecca — Wed, 20 Jan 2010 01:00:41 +0000

Thanks for stopping by the blog! I’m always glad to hear about folks doing anything in dairy. I totally understand about the issues with State regulations. Georgia is also very strict and requires a commercial license and inspected facility. Honestly, when you think about it, a creamery is not very different from a restaurant. I like that there are regulations helping to ensure food safety. The problem for us and for many other dairies is that the regulations are often outdated or are based on regulations for big, industrial dairies, which are inappropriate for making cheese on a small scale. I’ll be posting often as we begin to go through the process of regulation. I believe, though, that the work and the money is worth it. Cheese is one of the most valuable products a farm can produce, both nutritionally and economically.

Also, you’ve got a terrific etsy store!

Comment on farm faq by erin, maker of chimes

erin, maker of chimes — Wed, 20 Jan 2010 00:08:31 +0000

Glad that I came across your blog. My parents milk Nigerian Dwarf and Nubian goats. They use the milk for the family, making soap, and sale some for feeding pets. They’ve thought about making cheese, but the regulations in our state are very strict and in able to do that they’d have to be a certified commercial dairy. Still not sure if those costs would be worth it or not. Looking forward to reading more about your progress with your farm and cheeses.

Comment on Closing. Opening. by lady rogue

lady rogue — Wed, 18 Nov 2009 05:17:23 +0000

very, very exciting news, ms. rebecca.

Comment on what to do with a willing worker and English major: a responce to the New York Times article “Many Summer Internships Are Going Organic” by so, apparently, we’re living the dream – The Dirty Way

so, apparently, we’re living the dream – The Dirty Way — Fri, 14 Aug 2009 19:01:04 +0000

[...] already spoken at length about my feelings about this trend-cum-movement among the young, educated, and well-resourced. Yes, [...]

Comment on Cheese Scoring by what cheese am I eating now No. 2 – The Dirty Way

what cheese am I eating now No. 2 – The Dirty Way — Thu, 13 Aug 2009 15:52:18 +0000

[...] I cut a wedge out and smelled it, expecting to detect at least some of that musky, super-earthy goatiness, but there was hardly any. When I first tasted it it was disappointingly neutral, too “clean” as some cheesemakers call it, referring to the extreme hygiene in dairies and especially problematic in pasteurized cheeses. Of course, it could also have been a bit too young, since as I enjoyed it over the next week or so, the flavors continued to develop and increase in complexity, but subtly. This cheese is subtly complex. Controlled, might be a good word. As I continued to taste it, it was clear that the rind was doing its job, as that’s where all the flavor was coming from. It was lovely: floral with only the mildest hint of earthy goatiness; mildly sour and sweetly lactic. There is complexity in this cheese, but you have to wait for it. As it got a bit older, I sprinkled some over a plate of sliced tomatoes with basil and my best balsamic vinegar. It was fantastic this way. The cheese had strengthened in flavor, but was subtle enough to compliment the tomatoes and vinegar without being either overpowering or absent, as is the case with most goat cheeses. Overall, I give it a 4. [...]

Comment on Primitive Cheesemaking by Rebecca

Rebecca — Sun, 17 May 2009 19:16:07 +0000

Hey Jamie! I got your email the other day. . . we’ll be up with the guru July 24th and 25th. If you’re around then, we’d love to hang!

As for the press, it came from New England Cheesemaking Supply (http://www.cheesemaking.com/store/p/49-Dutch-Style-Press.html). It’s pretty finicky at first, but for $125, it works. I’ll let you know how subsequent attempts to use it go.