A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT. (All Photos by Matt Spiegler unless otherwise credited) 
Check out this archival film of Camembert production, showing how this trademark cheese of Normandie was made in the 1920’s. French site Ina.fr has a number of such films, focusing on Beaufort, Cantal, Roquefort and many other French AOC cheeses. A wonderful glimpse into the past, and also a reminder that small-scale cheesemaking hasn’t changed that much, when you get down to it.
Found at the Tumblr of Sugar House Creamery, a small cheesemaker located in the Adirondacks, in Upper Jay, NY.
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