(Drain, scoop, and knives, clean and ready to use)It's time we start making cheeses that will be sold at farmer's market next year. They have to be large in size and drier than our normal 60-day aged cheeses so that they will be ready in May.
I'm not sure if we are taking next week off or not, but the 20-pound tommes will be the cheese to make first. We are completely sold out of them.
