This past Friday, as snowflakes twirled outside, I found myself in the warm, cozy cheese room of my dear friend Julie’s micro dairy, Danz Ahn Dairy, in Orwell, Vermont. Julie fits the true definition of a turophile—that’s someone who loves cheese and knows a great deal about it!

Julie and I met at the Shelburne Farmers Market a couple of summers ago, our booths side by side, and quickly became fast friends over our shared love of goats, cheese, and all things farm-life.

While I’ve dabbled in cheese making before—crafting small batches of goat cheese in my own kitchen for my family—I’d never witnessed the meticulous and scientific process of making cheese in a licensed micro dairy. Let me tell you, it’s a whole different ballgame!

Since her goats are currently pregnant and won’t produce milk again until they “freshen” (deliver their kids) in early spring, Julie sourced fresh cow’s milk that morning from a local dairy farmer. With everything set up and sanitized to perfection, we set to work.

The art of cheese making

What I hadn’t quite realized was just how much precision goes into making artisan cheese. Temperature checks, pH testing, culture additions—every step carefully measured and timed. The true alchemy of cheese making lies in knowing when to add the bacterial cultures that develop flavor and the rennet, an enzyme that transforms liquid milk into curds, the very foundation of cheese. Watching Julie work, I could see that this wasn’t just a skill; it was an art.

For hours, I stirred, watched, and absorbed all I could, reveling in the magic of milk turning into something entirely new. Unfortunately, I had to leave before the cheese was fully formed (because, as it turns out, cheese doesn’t happen in a hurry!). But I left with an even deeper appreciation for the dedication and passion that goes into each wheel of cheese Julie makes.

Where can you find Julie?

If you ever find yourself at the Shelburne or Vergennes farmers markets, look for Julie’s booth. She’ll be there, proudly sharing her incredible cheeses, each one crafted with care and a sprinkle of Vermont charm. Or, better yet, visit one of the many local markets where Danz Ahn Dairy cheeses are sold, and take home a taste of this beautiful, meticulous craft.

As for me, I’ll be back at Danz Ahn Dairy in the spring, ready to witness the magic of farmstead cheesemaking when Julie’s herd is back in action. Until then, I’ll be dreaming of curds and cultures on these snowy Vermont days.