#making cheese

There are only 365 days in a year, but it seems as if there are a million “holidays” assigned to them, some of them bordering on ludicrous (National Ask Your Cat a Question day?).

January 2 was National Swiss Cheese Day, which, all things considered, must make it a truly Holey Day.  (Yes, that was cheesy). Swiss Cheese is actually a misnomer. Any cheese made in Switzerland is considered a Swiss Cheese. What Americans refer to as a “Swiss Cheese” is actually an Emmental cheese that contains “eyes” - trademark holes caused by gasses created during manufacture. 

Have you ever thought of making your own cheese? Many of them are rather simple to make  (cottage cheese takes just three ingredients - milk, salt, and vinegar, which replaces the old-fashioned rennet from the cow’s stomach), and all of them will be fresh without chemical preservatives. It’s easier than you think! Unlike canning, mistakes aren’t likely to kill you. Try it as a winter project - you might just discover a new (and tasty!) hobby!

Check out these instruction books for doing your own experiments with cheese.

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With the restaurants all closed, this little farm has lots of artisanal food to sell, and not enough customers to sell it to.

Avoid the stores: stay home and mail order cheese direct from a small farmer: https://lakinsgorgescheese.com/

Here are pictures of the actually adorable small farm where the cheese is handmade:

Dining in a lot lately? Treat yourself to the good stuff.

Or send a care package to someone you love . . . or someone who just really, really needs food right now . . .

More small farms available at

What’s up next.