I don't like making cheese twice a week, I lose all track of what day it is and what I am supposed to be doing.
I like my routine of having little to do but cook on a Saturday, but here I am at the cheesehouse.
This is the second day of the blue cheese make process. Cheeses are popped out of their molds and dry salted, then removed to a curing room for the next 60 days.
You can see the pattern of the draining mats. At least it is 75f in here, warmer than in my house.
