I had my first big cheese day with Benjamin gone at market. To be honest, it was a bit of a struggle, and there were some things that could have been done better. But it also could have gone much worse; all the milk became curds and nothing important was dropped on the floor.
There was cheese on pretty much every surface in the cheese room, what with all the milk we've been getting recently. Feta was waiting to be packaged, Benjamin had a sheep's milk Camembert draining first thing in the morning. The first thing I did was hang the Quark to drain, and there were 4 wheels of blue cheese to be taken out of the molds and salted. All of these things were hanging around while I was trying to make Fontina, leaving me with barely half a table to work with. But it got made, and took up the rest of that table space.
There was cheese on pretty much every surface in the cheese room, what with all the milk we've been getting recently. Feta was waiting to be packaged, Benjamin had a sheep's milk Camembert draining first thing in the morning. The first thing I did was hang the Quark to drain, and there were 4 wheels of blue cheese to be taken out of the molds and salted. All of these things were hanging around while I was trying to make Fontina, leaving me with barely half a table to work with. But it got made, and took up the rest of that table space.
Overall, I think it went pretty well. I made cheese, and didn't destroy the cheese that was already made. I'll put this in the success column.