The spring cheese making is over, thank goodness. We know because the cave is full, the weather is warming up, and, most especially, there are four new bottle calves, bought in especially to sop up all the milk this land is presently flowing with and take the burden off the cheese makers, who have been dealing with an excess twenty gallons or so every other day. Over 200 pounds of cheese in the cave should last us until we start up again in the fall . . .