No Kidding: The Challenging Trek from Brewster to Brie

Photo by Cori Egan
Sadie Hill and her herd of Nigerian Dwarf goats.
Photo by Larry Egan
Sadie Hill milking one of her goats
Photo by Sadie Hill
a tray of the goat milk chèvre rounds
Photo by Sadie Hill
rennet is worked into the milk to create curds (the solids) and whey
Photo by Sadie Hill
the cheese is drained of its liquid whey in cheesecloth until it reaches the proper consistency
Photo by Sadie Hill
creamy four-week-old Camembert-style goat cheese, ready to eat
Photo by Cori Egan
Story author Larry Egan keeping an eye on the goats while warming up for a session of goat yoga.
Photo by Sadie Hill