[Cheese] Using raw milk

[Barbara Cornelius]

Hi all - I just joined the list, and I'm looking forward to learning
what I can about making cheese at home.

I have never made cheese before, although I am obsessed with all things
dairy. I've made my own yogurt and butter for several years, and these
usually turn out ok!

I have a source of fresh raw milk available to me, directly from the
farm. Jersey cows! They are so cute and friendly. I've drunk the milk
and really enjoy the taste.

I'm interested in making brie and camembert with this milk, but I'm not
sure exactly how to go about it, since all the directions I find for
making this cheese at home start with 'pasteurize the milk first.' Is
there anything special I need to do to get started, anything different I
need to do to use raw, non-homogenized milk?

Thanks in advance --

Barbara