Last summer I tried my hand at making soft cheese, like ch é vre, mozzarella, and cottage cheese, from the goat milk we bought from our friend while living in Alaska. I loved how easy the ch é vre was to make because it required no cooking, and it soon became my favorite thing to make with our extra milk. This fall I was a little braver and tried my hand at making raw cheddar cheese, something I have wanted to do for over a year. Now that I have a press, I was able to have a go at it. In my experience, making raw cheeses takes patience as you heat the milk on the stove SLOWLY so that it doesn't get above 102° F in order for the beneficial enzymes to stay intact. For this reason, I had set aside a full day so that I had no distractions as I turned 2 gallons worth of milk into cheese. After the time on the stove, I pressed the curds in the cheese press for the allotted amount of time and then I eventually waxed it. Then I let it age at room temperature i...