If you want a square block of cheese, use a square container and so on. Allow to cool and slice and serve cold. We serve this on crackers and rye bread.

We make cream cheese by bringing cows cream, 1 quart up to 180 degrees and adding 1 teaspoon of cream of tartar to the cream. Remove from the heat and stir while its cooling. It will thicken up and start to separate, kind of like curds and whey, but not as noticeable. Let this set for a few hours and drain. It makes a wonderful thick heavy cream cheese that is really great in sweet fruit dips and cheesecakes.

We get 4 to 6 gallon of milk a week from a dairy friend who has guernsey cows. We use the cream from that for the bulk of our butter. You can make goat milk butter but you really need a lot of milk to get enough cream for this. Goats milk is naturally homogenized. You need to let the milk set in the fridge at least overnight to form a skim of cream on top. Scoop that off and keep saving until you have at least one quart of cream. Let the cream warm up and then shake until the butterfat separates from the buttermilk. Yes, the goat milk butterfat is smaller in size than cows milk butterfat. Goats milk butter is white. No color. A good butter from cows milk will be at worst, a pale yellow and at best, almost orange.

We have a cheese cave. An old refrigerator set into the side of a hill. The sides, top and bottom of this fridge is covered by dirt. The door opens into a root cellar. We use this for aging and keeping all our cheese. It keeps the right temp and humidity for about all of our cheeses.

We use an extra fridge to cool down extra milk, but its an unusual thing around here not to have cheeses going in all stages. We don't keep the milk any longer than it takes to collect enough to make a batch of cheese.

Hope this helps you. Kathy