We did not breed any sheep this year, so no milk, but friend Sarah froze some from last year, and defrosted it (slowly) so she could make cheese for a report she’s doing. Black pepper asiago—which has quite a few steps, including warming the curd, and with a lot of rest periods for the cheese. Here, Sarah inspects her first recovery of whey ricotta.

Sarah also is an accomplished chef, here are some of her very tasty pork buns, steamed.