With the arrival last night of our four bought-in baby Jersey bulls, the spring cheese making season is officially over.  Something in the neighborhood of 225 pounds of cheese are aging in the cheese cave (sic), put down since early April, and for at least a month (until the next cow is due to calve) or even maybe four months (when the baby bulls may be weaned) our cheese making will decrease from thirty or forty pounds a week to the occasional mozzarella; but our cheese-eating will ascend to the heights of about ten delicious pounds per week (family of thirteen, presently).

Like most seasons, we love it when it’s here, and love when it’s over.IMG_2693[1]