Apologies for the lack of posts; the internet here answers to no one.
Not a ton of new stuff happening here, just more of the same. Babies growing, other babies being born, cheese aging.
We did get the new cheese press moved in and ready to use. A smallish batch of fontina-style cheese was the inaugural batch, and it all went rather smoothly. I did have a headache-y moment trying to figure out the maths of combining the mechanical advantage of levers and pulleys. In the end, we decided it would multiply the weight times 14.
Benjamin did a lovely job with the renovation, and it is now the most beautiful part of the cheese room. He said we can now call ourselves "real cheesemakers" and not just "people playing with milk."
Not a ton of new stuff happening here, just more of the same. Babies growing, other babies being born, cheese aging.
We did get the new cheese press moved in and ready to use. A smallish batch of fontina-style cheese was the inaugural batch, and it all went rather smoothly. I did have a headache-y moment trying to figure out the maths of combining the mechanical advantage of levers and pulleys. In the end, we decided it would multiply the weight times 14.
Benjamin did a lovely job with the renovation, and it is now the most beautiful part of the cheese room. He said we can now call ourselves "real cheesemakers" and not just "people playing with milk."
Ross and I spend lots of time cuddling lambs. It's a rough job, but somebody has to do it.