Monforte cheesemaker Rachel Bauman writes about finally getting milk and making cheese in the new plant.
Wow, we received our first loads of milk on Tuesday.
One of the best thing in the world is snapping open a milk truck lid and smelling fresh milk.
Thursday we made halloumi, fresco, bella and sheep milk curds. And hopefully ricotta if we can get enough heat.
See you at the market Saturday.
Life is not about being the best in the world but giving your best to the world.