Beltane Farm
59 Taylor Bridge Road
Lebanon, Connecticut 06249
(860)887-4709
 
     
  Milk in stainless steel cans waiting to be pasteurized.
     
  The milk is poured into the pasteurizer where it will be heated to 145 degrees for a half hour and then rapidly cooled. Cultures and vegetable enzymes are added to curdle the milk. Later the curd is removed and put into cheese cloth bags and hung to let the whey drain from the cheese.
     
  After the whey is drained, the cheese is removed from the cheese cloths and placed in a large pot where it is lightly salted to taste. The cheese is hand formed into logs of our Fresh Chevre.
     
  Some of the logs are then rolled in herbs such as scallion dill or as shown in this picture, black pepper.
     
  Examples of Fresh Chevre logs rolled in herbs.
     
  "Danse de la Lune" is a small disc that is allowed to age for 4-6 weeks and develops a white rind. This batch was made with Herbes de Provence in the center of the disc.