From the don't quit your day job department comes a picture of my latest goat cheese making efforts.

We have neighbors with ample supplies of goat milk which I've been turning into cheese for the last six months. So far I make a pretty good Chevre, but anything more complicated runs into problems.

These little blue buttons should look more like this Crottin de Chavignol. Something about the not-so-sophisticated dorm-room fridge aging mechanism doesn't quite duplicate the proper aging environment for the cheeses to find themselves. Instead they are found by the typical dorm-room fridge green-blue fuzz.

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