Getting back to me :-)
My days are made up of:
cleaning cheese moulds, and helping arrange them ready for filling
lifting the curd out of the vat to fill the smaller moulds
turning the cheeses in their moulds
putting them into their brine baths
taking them out
lipping the cheese
cleaning up afterwards
waxing the cheese and sometimes even packing it
The lipping is simply scraping off the 'lip' which forms on some of the cheeses from the moulds - like an edge sticking up when it shouldn't, so we scrape it off.
Waxing is simply waxing the smoked cheeses to keep in that flavour.
I've been following Rose around - Rose is the cheese-maker here and is responsible for actually making sure the cheese is made correctly (ie. the right culture is added and right measure of rennet and the curd is removed to the moulds at the correct time).
|Vat 1 filled with milk, culture and rennet and is setting|
|Cheese in their salty brine baths|
|This is used to scoop out the curds from the vats and fill the moulds|
|Rose checking up on the temperature of the milk|
|The moulds are set up for efficient filling|
There is also a very scientific side to cheese-making which I have yet to read up on - sorry if you were hoping for a cheese recipe here, maybe next time as Giana's just offered to do an afternoon of cheese-making including ricotta and yoghurt!
If you'd like to check out their website it's http://www.gubbeen.com/ and it has more information about the farm-side of things as well as a bit about the history of Gubbeen.
Ps. I've been out to drinks once in the local pub when there was a local jazz festival - heaps of fun and very busy! This week there's a film festival in Schull so we'll be heading down to check it out, and a few birthdays so it will be busy.