Cheesemaking on our farm is a three-day process. One to sanitize and prep, one to make the cheese, one to clean up afterward. I'm often asked why I don't make cheese twice a week, or every day.
The answers:
I do actually make twice a week, but only for a short time in the winter, until the aging rooms are at capacity.
It's not possible to make cheese every day in the size facility that we have, even if I wanted to increase production, get up at 4:00 a.m. every day, and begin managing employees.
