Omnivorous Adventure

Today's adventure came courtesy of "The Art of Cheese," a cheese-making school in Longmont.  We made a beautiful ricotta and a fromage blanc, which is basically like chevre, but with cow's milk.  We stirred, sampled, and met some lovely goats, who, in about 3 months, will be providing an abundance of milk for more cheese making. I'll finish with some great advice from our instructor, Deb, "Don't be too aggressive with your curds." Sound words for cheese making and our middle schoolers in general.