It's no secret that I LOVE cheese so photographing a cheesemaker has been pretty high up on my photography bucket list. Luckily I had the chance to phtograph Marie-Laure at Couët Farm & Fromagerie. When she gave me directions, including a red barn building, I had a picture in my head of rustic farm space.
When I arrived, it was different than I expected; far more scientific than expected. The cheese making room was a white shiny laboratory and not at all what I expected the inside of a barn to look like! Cheesemaker Marie-Laure said that yes, it's less romantic than people think. And she's right. I didn't imagine a lab as a place for producing "artisan," "local," or "farm-to-table" cheese.
The cheese making process was cool to watch. Marie-Laure started by calibrating her equipment. They then scooped the Rennet (whey, cheese curds, and enzyme) out of a huge stainless steel container with what looked like dust pans! It was then put either into cheese cloth or small round tubs for whey to drain out.