July 26, 2008 -- SNOWFLAKE, AZ: DAVID HEININGER adds rennet to his goat milk to start the cheese making process at Black Mesa Ranch. Rennet replaces some of the proteins that are destroyed when the milk is pasteurized. Black Mesa Ranch is a 280 acre spread in the high desert near Snowflake, AZ. The ranch owners, David and Kathryn Heininger, run a herd of about 40 Nubian dairy goats and hand make artisan cheese from the goat's milk. It's a second gear for them, they retired from Tucson, AZ, where they bought and renovated  historic homes. The moved to the ranch in 2001 and started making and selling cheese shortly after the move. Their cheese is used in expensive restaurants in Phoenix and sold at natural food stores in Arizona. PHOTO BY JACK KURTZ