Market - Making Artisan Cheese at LoveTree Farm

Mary Falk "captures the flavor of the northwoods" in her award winning cheese. In this episode of Market, Mary takes host Emily Noble through the two day process that transforms raw sheep and cow's milk into beautiful rounds of cheese, ready for aging in LoveTree's cave.

[@beautyfox6683]

Wonderful video, she's fantastic in her teachings.

[@lucienmacrose8567]

Amazing video of an amazing woman! When food is made with the hands, I believe you pass a part of your spirit for lack of a better term, into the finished product. I know from watching this lady that she loves what she does, so this cheese has to be something unique. Find that in a stupor market! Later

[@marchalverson4756]

fantastic video, thanks

[@jerrymalinab7335]

wow thats lot of blessing... ye... lets play... buy now.... boom bbcode......lovely and lots of love very exciting work...... jm.... with respect to our team....

[@TheCooldrummerchic]

I wish every American farm was like this

[@djja8844]

I was interested to see what kind of cheese she was making, as sheep milk is useful for many, and what culture she started with, as that will determine what culture is in the whey and the type of cheese. Trade secrets?

[@dugldoo]

The deeply pitted brown rind of some of these mature cheeses looks exactly like the rind of Milbenkäse, both on the surface and in the cut-away.

[@nicolechristian5585]

How we can find the place and can we buy cheese from her? She is fabulous

[@irenedavo3768]

I love Cheese!

[@EDDIEGARAGE]

great video but sad that I can no bet able to see the next episodes

[@jimmullins4007]

CAN ONE BUY A TEN GALLON VAT WITH THE DRAIN AND WHERE DO YOU BUY SALT IN LARGE BAGS

[@mariedimanche1859]

Super merci beaucoup

[@219SandPond]

What breed are the sheep?

[@juliobernal5104]

What temp it the whey when you add it to the milk?

[@ginadraper4093]

She’ll never reveal the temp, like she has some secret recipe. Not a fan of this arrogant woman.

[@issamkhalil6687]

At Wich temperature we put the rennet

[@issamkhalil6687]

Can we use flora Danica for this cheese

[@timothyodne7741]

Oh John🌸

[@elizamaria4805]

Belo belo amei esses queijos👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🍷

[@christurner1791]

#2?

[@GeologyTV]

Good

[@Jefferdaughter]

A lovely product by a passionate cheesemaker. Sad to see that wonderful milk and cheese in so much contact with plastic...

[@aqsatabarak]

I wanna do a diploma on cheese making.is here anyone who can guide me from where i can do it

[@mackenziewhethers1257]

dont waste your money, find a dairy and try to get a job there or try chesemaking at home.

[@timothyodne7741]

Say bye🌸

[@ajaytamu4636]

Luvly cheese

[@orderoftheangels7751]

It looks like the yeast in my virgina at the moment My ex says it tastes like nice cheese If it's just yeast why can't we eat it too

[@Jefferdaughter]

Little Miss Muffet was probably eating yogurt 'curds and whey' when she was disturbed by the spider. BTW - the Greeks eat yogurt the same as anywhere else. Instead of being charged a bunch extra for so-called 'Greek' yogurt, simply cut the yogurt and drain off the whey. Presto! You just saved a bunch of money! Save the whey for baking bread, or drink it, or look up other uses for it; don't waste it, it's 'good stuff'. Never understod why people pay so much extra for yogurt in tiny containers (plastic, of course), when it is easy to buy in quarts and spoon into wide-mouth jars to take to work, or whatever. OR why anyone would pay extra for the yogourt with fruit or other flavors. Just buy your favorite no-sugar-added preserves and spoon in as much as you like. You will have a healthier - and tastier! - fruit flavored yogurt. Or mix in a bit of maple syrup, or whatever flavor you like. Takes seconds to do, saves money, is healthier than most of those flavored yogurts in the stores, and tastes great! Yogurt is mind-bogglingly simple to make too, and if you compare the price of milk to the price of yogurt, a lot of money can be saved.

[@issamkhalil6687]

We cook the curd

[@salam2salam1]

smile lady

[@timothyodne7741]

Jown

[@timothyodne7741]

Gone

[@bukbartosz]

nice video, but what about these plastic bags you keep the milk in, can't you reuse them instead of throwing them away. Hopefully they're recycled

[@maciblobmicsurlift492]

Cheese

[@ginadraper4093]

How many bags go to the landfill? What a waste. And it’s no secret what temp the milk needs to be. What arrogance.

[@halimashaikh7050]

I won't sweet ceez and all collar

[@timothyodne7741]

Nb

[@SharonCreamer671956]

#secfood

[@domjermano674]

Rennet = GMO

[@rickhalverson2014]

True - wonderful 3rd or 4th generation. Saves many young, unweaned calves. Plus quality control is better. One of the wonders of science.

[@kingfobbit399]

Um, I do not think so. Rennet is an enzyme from the stomach lining of a ruminant animal, it is used to coagulate milk into curd. Some synthetic "Rennet like" coagulant can be made from plant based sources. Is that you are referring to?