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BEATJE FARMS GOAT CHEESE 44.JPG

BLOOMSDALE, Mo. – OCT. 8, 2015: A mixture of curds and whey, formed while making Coeur du Clos goat cheese, is poured through forms that will drain off the whey at Baetje Farms LLC in Bloomsdale, Mo., Thursday, Oct. 8, 2015. Once the curds have become sufficiently firm the mixture 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: A mixture of curds and whey, formed while making Coeur du Clos goat cheese, is poured through forms that will drain off the whey at Baetje Farms LLC in Bloomsdale, Mo., Thursday, Oct. 8, 2015. Once the curds have become sufficiently firm the mixture 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