Milk Mint Chocolate Soap! Made from natural ingredients, including whey from our cheesemaking, this soap not only cleans well but also smells divine. Treat yourself to a little adventure in your daily routine! #NaturalSoap

To understand the cheesemaking community here in Vermont, you’ve got to know something of the past.From “Vermont Cheese: A Taste of Place,” by Paul Kindstedt, Vol III
PHOTO CREDIT: Shelburne Farms / Hoverfly Photography
#Vermont #cheese #history #cheddar #farmstead

It had to happen!

A.I. and robotics comes to the ancient world of cheesemaking.

This is a a laser-guided Cheese Robot I met in #Switzerland . She turns 6,000+ wheels of raw-milk Gruyère, twice a day, keeping mites and mold away. Each wheel weighs 35 kilos...
🧀🤖🧵

Hi. I’m Kelly. Interests include: artisanal cheesemaking, free-market capitalism, goats, spring garden flower arranging, and ripping people’s (figurative) faces off on television.

All of our Barber's Cheeses have one specific flavour in common... the taste of tradition! 😉

We love #Britishfarming and the heritage of our #cheesemaking process. Love is poured into every one of our cheeses for you to enjoy wherever you enjoy your Barber's 🧀

#BarbersCheese

Day 2 was a very busy day with three visits to cheesemaking operations!🧀

Whey hay! Cheesemaking today!

#teamcheesedale #CHEESEDALE #thisisdurham #behindthescenes #bucketlistadventures #cheesemaking #EATMAKESTAY #awardwinning

Preparing for today’s cheese making course!

#CHEESEDALE #cheesedale #thisisdurham #behindthescenes #cheesemaking #EATMAKESTAY #awardwinning

#Turkmenistan Academy of Sciences is making strides in lactose production. Researchers at the Technology Center’s biotechnology lab are investigating new applications for whey, a by-product of cheesemaking. #science
newscentralasia.net/2024/05/02/tur…

The final core module for Level 3, Cheese Industry Knowledge, is now available! Cheesemaking has evolved over 9000 yrs through significant developments & challenges. Now, as a thriving industry, it needs to continue to innovate for a sustainable future.
hubs.la/Q02vJfdf0

To close off our biggest day (day 4 of the Normandy Cheesemaking Tour), we rounded up the cows for the evening miking. 🐄 Then off to a lovely Honfleur restaurant, for a very tired but happy group. 🧡

The recipes have been handed down and perfected over 100 year's of cheesemaking. The cheeses are a mark of high quality, innovation, and craftsmanship.

#cheese expert #cheese making #cheese maker #dairyfarmers #awardwinning #cheese lover #cheese #Bavariancheese

On day 5 we saw four emblematic Normandy cheeses: Neufchatel, Camembert, Livarot and Pont-L’Evêque.
In the afternoon, we visited the first vineyard in Normandy and had a private tour and tasting of their wines.We stopped to visit one of France’s magnificent basilicas.

just booked myself onto a day-long cheesemaking workshop in a few weeks i cannot tell you how excited i am

Fancy making some cheese-making … we’ve 2 places on our cheese making workshop this Friday 3rd May due to a late cancelation.

For more information and how to book visit our website, link in bio.

#cheese making #cheese #cheese lover

Electronic waste holds valuable metals like copper, cobalt, and gold. Researchers, led by Professor Raffaele Mezzenga from ETH Zurich, have developed a sustainable method to extract gold from electronic waste using a byproduct of the cheesemaking process. spr.ly/6012jRmZG

Electronic waste holds valuable metals like copper, cobalt, and gold. Researchers, led by Professor Raffaele Mezzenga from ETH Zurich, have developed a sustainable method to extract gold from electronic waste using a byproduct of the cheesemaking process. spr.ly/6010jRmZE

🇮🇶Drying, pickling, fermentation & cheesemaking - the agricultural courses on our demonstration farm in Alqosh, Iraq continue. 15 local farmers completed 5 days of training on food processing & preservation, enabling them to add further value to their produce with these practices

'Kuiken is less concerned about raw milk cheeses, as the process involved in cheesemaking is 'not conducive to survival of infectious virus.”' There’s never a good time to drink raw milk. But now’s a really bad time as bird flu infects cows statnews.com/2024/04/29/bir… via STAT

🧡 Part 2 of our biggest and busiest day of the Normandy tour - We made not one but NINE varieties of cheese!