And now for another unveiling, kicking the fall season off with a bang: Our new cheese cave!
OK - it may be a crappy dorm fridge from the 80’s, but look a little closer and you’ll see the next step in hatching Little Seed’s cheese dreams! I’ve been making fresh cheese at home (thanks for the inspiration Melody!) once or twice a week for the past month. We’ve gobbled up ricotta, mozzarella, buttermilk cheese, primosale, and now today skyr. We’re ready, and excited, to move on to aged cheese. It’s one step closer to making something that might actually resemble a product we’ll make and sell on the farm.