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