No Heidi ,I don't think I did .But I can .
We start at a reasonable hour ,about 7am just after the milking is finished Not too early ..The farm I work on is a working dairy farm with a mixed Jersey/Friesian herd numbering about 130 .That number is slowly building after the drought . Our milk is pumped into a transfer vat which I bring across to the factory by tractor .We then start our constant-flow pasteuriser ,a wonderful machine designed for small farm-based European cheesemakers .It takes about 45 minutes to reach operating temp which is 85C .Milk is then started to be fed in ,temp reduced to 77C ,and with the use of hot and cold water ,we regulate the temp for whatever cheese we are making that day .Anywhere between 31 and 39.1 for cheshires ,fetta ,blue or white mould .We only make 1000 lts a day ,every day , so its a small operation .
The pasteuriser does about 15 lts a minute so we have time to make our starters and get on with setting out hoops or whatever .If we made white mould the day before ,we wash and sterilise about 300 hoops of varying sizes ready for the days make .Then its on with the addition of starters ,then rennet then a good clean-up after the milk is finished .The pasteuriser needs cleaning when finished ,with a cycle of dairy-afternoon detergent We normaly have a break till we cut the curd .Then we pour or ladle ,all by hand ,and finish up .Then we might wax cheshires ,turn and pierce blues fill fetta tubs ,turn white moulds ,scrub coolroom floors and walls or wrap finished white mould cheeses .We have a factory outlet so there are often customers or small bus groups to deal with .
We are often finished by lunch or a bit after .If we do certain cheeses ,there might be turning of the racked hoops during the afternoon .Sometimes I might go back later at night and turn cheese or just check levels on draining curd .This is only when the owners are away at markets in Melbourne or otherwise occupied .Their farm is only 5 mins from me so its easy to do that at night .
Cheesemaking at this small scale level really is a 24/7 operation with constant little jobs to be done at all hours .For a farmers market in Melbourne ,my boss' wife might leave at 4am ,after we have packed her small van the day before .Then the husband might do a rural market or send me ,so thats a 6am start ,usually Sat or Sunday ,and back by about 3pm .Sometimes in the schedule we make on a Sunday so we can get a head start on the week .
Its all hard work but very satisfying ,specially when I have friends around and I can offer gold medal winning cheeses from the Sydney ,Brisbane or Melbourne Royal Shows ,and claim some part in their making !