Last Week in the Life of Ribblesdale Cheese
Happy Easter, everyone, hope you are all having a lovely, restful and relaxing time. I am painting and prevaricating.
The good things of last week:
Apart from coming in for a couple of hours to vac pack the last Superior Goat Gouda make, we had Friday off – woohoo!
Two more cheese making classes booked
Stu and I made a 1,400 litre vat of Original Goat on Thursday and 1,400 litres of the Goat Gouda on
Silver Award for our Superior Goat: Yorkshire Goat Gouda
Wednesday
We received a commision to make a vat of unpasteurised Wensleydale for next week
Spoke to David Hartley, MD of Wensleydale Dairy up the road about stocking our goat cheese in their Visitor’s Centre; let’s hope we can persuade them!
Meeting Steve from Cheesey Grin who plans to take our Yorkshire Bowlers because his wholesaler does not stock them….ggrrr….
New supplies of salt arrived. We don’t just use it to add to the vat when making cheese but also to top the brine bath up
Stu’s pans arrived as did my exceedingly expensive tin of Farrow & Ball Elephant Breath paint
Stu got his poorly car fixed by the ever lovely Ron at Stevron around the back of our place
Not Such Good things:
Still snow around and it is damned cold in our little unit
Not a lot happened on the new SALSA paperwork!
Snouter needs the vet to come out to look at his poorly front left trotter
No goat milk for next week but a full load for the week after
Ron didn’t have time to fix my car which is poorly, something to do with bearings
This time last year, we spoke about making Wensleydale Truckles here.
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