Cheeseheads-Only a Day Late-Part 1

If you haven't noticed, (while we wait for adoption news) this blog has morphed into our regular adventures.  Today, in honor of Green Bay's win......no wait-we didn't watch that....but we have been to their stadium.....anyhow here is what we did today.

WE MADE CHEESE!  Scott Simon from The Texas Cheese House allowed us to stay and help made cheese.  We made Manchego today.  Last week Craig stayed to help make Cheddar.  Here's a picture of the Cheddar that they made last week-it is currently drying and being turned every few days.

First, we pour all of the raw milk into the cheese vat.

Then, the starter cultures, bacteria, and/or rennett is added to the batch.

After the heat and time and the cultures (etc.) do their work, you must then cut the curds.

Craig "working" the curds.  

You have to gently stir the curds so that they don't all stick together to make one giant curd.

Stay tuned for the rest of the cheese-making process.