Lots of people think they might want to someday quit their day jobs and make cheese on a little farm in Vermont. Is that you? Here's something you may not realize: 98% of cheesemaking isn't actually making cheese at all, it's unsexy cleaning up with industrial chemicals: chlorine, soaps, acids, sanitizers. We scrub surfaces, walls, floors, tanks, equipment, moulds, and of course, our hands every few minutes. It never ends!
(note the blue blur, that's a nitrile glove on my fingers covering the lens, just like surgeons wear)These 20-lb cheese moulds are being put into storage until we need them again next winter. It's very important that they are 'impeccably clean' in order to prohibit the growth of bad molds and pathogens that might start up on the odd smear of butterfat.
They must be so very clean that if a mouse gets into the storage area (heaven forbid) it won't be tempted to chew on these expensive moulds for something to eat.
I won't miss cleaning these at all!
