SC - making cheese
Brian L. Rygg or Laura Barbee-Rygg
rygbee at montana.com
Wed Aug 9 15:30:13 PDT 2000
Guess I'm just lucky. When I lived in Hamilton, MT (surrounded by forest
fires just like in 1988), I bought milk from a local dairy in Corvallis (MT,
not OR) that had been pasteurized but not homoginized. Now I can drive a
couple hours to Choteau, MT, to a Hutterite (think Amish but with cars)
colony and get my 5-gal. Rubbermaid water cooler filled. They can sell it
to me there but cannot bring it into town to sell it to me here (silly
laws). I plan on giving a cheesemaking class at our Kingdom Collegium in
Nov. (if I get the bid, keep your fingers crossed 'cause it looks really
good. I found a site with 6 kitchens -- State Fair building that the 4-H
uses).
Raoghnailt
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