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the cheese is wrapped in cloth and put into a press. The result is a beautiful white block of cheese that is almost flavorless.
Producing a good flavor takes time. The cheese is aged 2' to 3 weeks in their dark, musty cellar. The floor is dirt. Why not concrete, someone suggested. “No. That makes it too dry," one of the ladies told us.
“Now, these are salt every morning. As I take one down, 1 put one back.” Salt is rubbed into the cheese mainly for flavor, not as a preservative. Three-week-old cheese has a delicious flavor (the best!), with just the right amount of sharpness.
Where do they sell it? The women’s simple answer is, “They come.”
To buy their cheese, one must “come” a long way. The farm fronts on a gravel road, but nonetheless it is very isolated. This farm serves as a local source of dairy products for neighboring families (we didn't see any other dwellings in the area except one mobile
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