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Photography by Daniel Long

LET THEM EAT CHEESE

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Fermenting your own cheese is easier than you think.

By Wendy Tremayne

Libby Reinish and Tristan Chambers, urban homesteaders and defenders of culture (bacterial and social), know that ingenuity can stave off a mundane world of mass production in which machine-made standbys replace all that once contained the mark of creativity. They also love cheese.

Their courtship with cheese is nurtured in between school, work, gardening, beer brewing, and dump-ster diving for DIY projects. They’ve made soft goat ...

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