Cheesemaking: Doubling UP

Blue Cheese Curds in Moulds

This past week we made cheese back-to-back, effectively doubling production.  We'll be doing that on and off for the next few months, trying to find a schedule that fits in with all the other activities on the farm.  

Why the change?  I'll tell you a secret: Dan will be working at the cheeseplant full-time starting in March 2011.  No more daily milking chores - we are hiring someone to take over for him.