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supplemented by sales of butter, eggs, and a few stock calves.
They are proud of their produce. One of the sisters, who taught school for 36 years, showed me a bucket of eggs. “Ever see such eggs?"
They were huge. “Lift this imiiaio, she said, handing me the heaviest, densest tomato I'd ever held. She called it a “potato tomato." But the cheese is their prize. They make one or two batches every day. “We take evening’s milk mostly and top it off,” one woman explained. “Then we add a little morning’s milk.”
Next they dissolve rennet tables (a modern compromise they have misgivings about — they have trouble getting good rennet), and set the huge pot of milk on the wood stove. Later, the separated milk is stirred by hand to break up the curds. A wooden paddle doesn’t work as well, they say, so they just roll up their sleeves and plunge their arms into the warm milk.
After the whey is removed,
90.3%