Extra Milk

My teenage daughters suffer from lack of iceberg lettuce.  I prefer Romaine and leaf lettuce, but they like the pale white stuff. I don't think there is any way to grow iceberg in Idaho, but we can grow head lettuce.  It takes a long time to develop so there's really only one crop.  These were planted in April and are just now ready.

We are getting the fencing redone around that weed patch to let the chickens in.  It will be fun to see how quickly the chickens demolish those 4-four high weeds.  One of the little chickies watched the work from the branches of a tree.

One of our milk customers is out of town this week so we had extra milk, which we're turning into extra cheese.  Yesterday I made a parmesan.  Today it sits in a brine to salt up before it goes into storage for ten months.

The day before that I made a cheddar.  Today it dries on the shelf, getting ready to be waxed and then age for 2-6 months.

Today I'll make another cheddar. 

We were big cheese eaters before we got Christina, but now with the best tasting cheese we've ever had, our cheese really doesn't last long.  It takes me a while to make cheese — two hours of stirring plus about four more of being around — so I won't let the kids eat it as fast as they want.  It seems to me that a cheese should last longer than the amount of time it took me to make it.