The vat full (about 50 gal.) of curds and whey. We dip the extra whey off the top until we get to the curd and then the curd is either dipped into cheesecloth or forms to drain for 24 hours.

The hens are laying everyday! We are getting at least a dozen eggs a day (gotta stay up on the egg washing). Since we can only eat so many eggs a day (we do our best) our friends and family get sent home on a regular basis with eggs in boxes, yogurt containers and what ever other container we can find. It is incredibly satisfying to throw kitchen/cheese scraps/grain/alfalfa duff/weeds to the chickens each day and in return get back wonderful eggs.

.... we lived in a beautiful winter snow globe (there is a heron and wild duck in the lower left of the picture). And now we are living in a freezer.

For several days we had lovely rainbows across the back pasture and then.....

Three of the five girls from last years kid crop that we kept to add to the milkers. They were bottle raised which makes them very friendly.

Cheese aging on the racks: top two racks are Valsetz, Fullmoons and Siletz River Drums third rack is Humbug Mountains fourth rack is Siltcoos and bottom two racks are very young Mayor of Nye Beach