Bill made us a lovely goats milk parmesan today, our first. It's still in the cheese mold pressing now, but the labor intensive, watching-the-clock part of making the cheese is done with. Now it's just more pressing, flipping, watching and eventually waxing. Our recipe specifies that parmesan needs to age for at least 8 months, but is best at 18 months. Yikes, that's a long wait!
Following cheese mania, we went blackberry picking. The blackberries are magnificent this year, on account of all the rain, followed by the late summer heat. I can't wait to make my girls some fruit roll ups with them!
Goats Milk, 48 ounces
Eggs, 8 (another new one-day record!)
Blackberries, 4 pounds