Things have been a little smoky and a lot hot here, and we are up late getting ready for the weekend.
Matt(aka li’l curd) and I did two Wednesday markets and were not happy with the results. We have decided to stick with weekends.. Besides, I need that time to make more cheese.
Along with the feta and cream cheese, I have two nice wheels of asiago and two wheels of farmhouse cheddar. These are creamy yummy cheese and they sell fast.
Getting ready for the weekend involves a lot of work. Along with making cheese, all the feta and cream cheese has to be packaged and labeled. We also use the time to wash down the fridge and storage area. This makes for a busy Friday.
With an eye to the future when the markets close for the season, I’ve decided to hire a helper for Fridays. Then I can put Matthew out on the road doing what he does best. Selling! Matt will be making contacts for us. We need more delis and shops where our loyal customers can buy our cheese in the winter. Not everyone goes to market and we hope to expand our customer base.
News Flash!!!! Matt just tasted the asiago and declared it the best tasting cheese we have ever made! Come to the park and see for yourself.