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BLOOMSDALE, Mo. – OCT. 8, 2015: Veronica Baetje (left), owner with her husband Steve Baetje of Baetje Farms LLC in Bloomsdale, Mo., joins cheese makers Carol Smith (center) and Kelly Junge as they separate curds from whey created while making Coeur du Clos goat cheese Thursday, Oct. 8, 2015. Once the curds have become sufficiently firm the mixture of curds and whey is poured into forms to drain off the whey and form the cheese, which is then aged in cooled aging rooms at the farm. Goat cheeses made at the farm have won major national awards and the respect of cheese aficionados across the country.

CREDIT: Sid Hastings for The New York Times
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BLOOMSDALE, Mo. – OCT. 8, 2015: Veronica Baetje (left), owner with her husband Steve Baetje of Baetje Farms LLC in Bloomsdale, Mo., joins cheese makers Carol Smith (center) and Kelly Junge as they separate curds from whey created while making Coeur du Clos goat cheese Thursday, Oct. 8, 2015. Once the curds have become sufficiently firm the mixture of curds and whey is poured into forms to drain off the whey and form the cheese, which is then aged in cooled aging rooms at the farm. Goat cheeses made at the farm have won major national awards and the respect of cheese aficionados across the country. <br /> <br /> CREDIT: Sid Hastings for The New York Times