In the cheese room we are stocking up on cows’ milk cheeses before the flood of goats’ milk comes in in a few weeks. At that time we will take a break from making cows’ milk cheeses until the level of goats’ milk we’re getting daily evens out. This winter has been vastly different from last year in that our aging room is full of all different kinds of cheeses. Be sure to check out our list of mongers that carry our cheeses on our website if you can’t make it out to the Duncan Farmer’s Market!
On the farm this month we will be welcoming another group of kids and we couldn’t be more excited! We currently have about 60 bred does and we are expecting the first few to arrive right around Valentine’s Day and the stragglers to arrive in the first week or so of March. Speaking of kids, this will be my final blog posting for the season as I will be leaving on maternity leave shortly. Cheesemaking is hard work and I need to rest up before my baby arrives around the end of March. The goats and I almost got our timing right!
In the meantime we’ll have Rosalynn as our newest member of our cheesemaking team. We were very lucky to find her as it is tough to find people with previous cheesemaking experience – hers being with Moonstruck Cheese, formerly operating on Salt Spring Island.