I have learnt most of what I know about goat husbandry from being a member of Streetgoat for 3 years, and then working at Stroud Micro Dairy as an all-round seasonal worker for 6 months where I learnt to milk cows, make yoghurt and halloumi. I recently completed a two-week course in Natural Cheesemaking with David Asher where I learnt about the inherent properties of milk and how to use this to make cheese without using freeze dried starter cultures and artificial rennet. I am particularly interested in how cheesemaking practices were developed by farmers with limited infrastructure and time- cheese was made in the fields with the animals and not in the sterile environment of most dairies nowadays.