Cheese – Farmhouse cheddar. It’s not a true cheddar because
the process is a little easier and doesn’t age as long.
I cut it open on Saturday because the suspense was
killing me.
It was a very creamy textured cheese with a little tang to it
reminiscent of goat cheese but not quite as strong a flavor.
I would make it again. I did expect it to be a drier cheese
than it was.
Yes, and it’s sugar season. The weather hasn’t been so
cooperative and we got off to a rocky start but have made
some really good syrup this year.
Bill at his usual job.
Ahhhh, I can just smell that maple deliciousness (is that a word?)
I love the way the rig takes on a life of it’s own when you’re
boiling. It seems to huff and puff.
Just smell the aroma – now for a nice cup of warm syrup.
Fort Pelham Farm 