Phew! Rain at long last. To some of you it's an inconvenience, but to a grassland cheesemaker, the rain means more grass, and more and better milk. Today's vat was deeper, yellower, and, when we warmed the whey and stirred the curd, the dairy smelled like a fresh-cut lawn....When the cheeses with May 25 production dates are released, they will remember the moment of their birth.
After cheesemaking, I delivered Artisanal Ricotta, Young Barat and Ouray to Citarella and Vintage New York (Wooster & Broome). Give them a day to get it on the shelves...but Monday there's a few photos and a blurb in a Very Important Magazine, so it might go fast.