Goat Cheese Making for Beginners: How to Make Fresh Chèvre, Aged Rounds, and Flavored Soft Cheeses at Home — From Your Own Herd or the Store

You don’t need a dairy farm, a cheese cave, or a culinary background to make real goat cheese at home. You need milk, a few cultures, and the right sequence of steps — and Ruth Meadows, who raises dairy goats on her Virginia homestead, walks you through every one of them. Fresh chèvre in under two hours. Bloomy rinds that age on your countertop. Herb-crusted rounds that last in the fridge for weeks. Whether you’re buying milk at the grocery store or walking out to the barn each morning, this book gives you the technique to turn it into something you’d be proud to put on the table.