Awesome day for a lunch time run, first 5K since Marathon in June

Check out @eBillme #unitedway fundraiser on Wed , I say we all show up :)

super yum

Now need to work on my parmesan so need to break out my cheese press

final product one pound home made butter and a (bit) for my toast

Alright. home made butter. need to be shaped. next to it. left over milk a.k.a Butter milk. pancakes this weekend.

So we need this bacteria today to rippen the milk for parmesean.

btw my brie from a week ago is starting to form the white fuzzy rind. 13 more weeks of aging.

gotta love how think real cream is. it just hangs upside down. i know i am a geek

i got 2 gallons of raw milk. i put them in fridge on the side so cream sperates. looks awesome. the rest is about 2%

Check this guy out. Hangs out at the www.firstair.ca lobby.

i am a whitness to the government on eCommerce today. some standing committee of parliament.

day 2 of Brie making. unmold, salt anf let sit another day to ripen. in 12 weeka we eat sigh...

i am being lazy and today's yeild is a lot better thank expected. i must enlist the help of my giant blue cheese form.

we are gonna have to do this part a few times cause we are gonna shed some serious water

floating like tiny icebergs. more whey seperation. cheese curds getting there

Petit Brie baskets lined with cheese cloth and ready to load

cutds forming and whey seperating. whey makes awwsome riccotta btw for those who care to know

cheese curds cut into what is supposed to be half inch cubes. i am a product of metric system. so give or take

in cheese making world. this divot is called a "clean break" time to cut the curds