cheese making -- winter
December is a good month for making cheese. Counterintuitive? Winter stockpile is rich in nutrients, for milk high in components (proteins, fats, sugars, minerals, and vitamins) -- and excellent for cheese making. And with the cheese cave now a reliable 55 degrees Fahrenheit, winter is a great time for aging cheese, too. The cows are still producing plenty of milk, especially the fall-calving Delphinium, our oldest and lead cow now that Honey has gone to Wildsycamore's more level pastures.
Cheese making is easy, if you aren't determined to imitate a lab-produced facsimile of European dairy ferments. Good, clean, grass-derived raw milk, rennet, salt -- a little work -- and time. Stored sunlight in a delicious form.