All of these cheeses are made at home with raw or pasteurized milk, and without the use of packaged starters, freeze dried fungi or ripening cultures.  Learn to make them and more in 'The Art of Natural Cheesemaking', and at workshops with the Black Sheep School of Cheesemaking.

 Surface Ripened Blue Cheese

Surface Ripened Blue Cheese

 Valencay

Valencay

 Saint Marcellin

Saint Marcellin

 Fresh Mozzarella

Fresh Mozzarella

 Limburger

Limburger

 Tomme

Tomme

 Majdouli

Majdouli

 clothbound Cheddar

clothbound Cheddar

Photos by Kelly Brown