Our new cheese maturing room, an ex-chiller lorry, was turned on for the first time on Friday. It is all working, so we started the next batch of cheeses today with a 10kg make of Chalvedon our Tomme style cheese. We are going to try salting it with three different levels tomorrow to see which level comes out best.
The walls are all finished in the milk dairy and the floor will be going down in the next fortnight. With the equipment on the way in six weeks time there is lots to get finished quite quickly.
On the farm they are having to cope with the effects of the rain. They had a lovely heifer calf born on Thursday, we will have to think of a nice name for her.
‘Chalvedon’ Tomme style cheese