Here comes the rain again, pushing us officially into our winter season. Over the winter we will experiment with various recipes, primarily our tommes and a new tallegio. In the spring we resume making our soft cheeses - chevre, rounds, a valencay style pyramid. We are also (just for fun) making some confections.
Did you know that in the winter, while production drops dramatically for dairy animals, our solids (butterfat etc) go through the roof? One of our yearling milkers, for example, has gone from producing milk with a butterfat percentage of 3.5-4.5% to 7.6%. You go, little girl.
On top of that she has an excellent personality and was the reserve state champion at this year's Puyallup State Fair.