My friend Kathleen once accused me of having a "Cheese Problem". She opened the refrigerator in my apartment and found two of the largest blocks of cheese sold at our local health food store. There was little else to be found in there with the cheese. Oh how I wish that Kathleen could see me now. My head inside the vat on cheese day, wrist deep in fresh, salty curd. She was right and life turned my "problem" into a lovely adventure.
Here are some limited, incomplete notes taken during a typical Cheddar Cheese day here on the farm. It all goes back to the education question. I have been a poor cheese making apprentice, preferring to hover near the vat snatching bits of curd away. But I know that the information and experience here is unique and a bit rare in this country. So I started really listening to miguel and taking notes one day, with the intention of creating a cheese guide. We have people visit occasionally on cheese making day and I love the idea of offering visitors a few pages of wisdom that can only come from many years of loving and making cheese.
|draining whey from curds|
|filling molds with curd that will continue to drain whey and become...|