tag:blogger.com,1999:blog-4994999018635654816.post-90990444340391982152007-10-15T07:27:00.000-05:002007-10-15T07:30:34.820-05:00So after a long week of World Dairy Expo I had to drag myself out of bed to go make cheese. As I walked to the plant in the dark and cold weather I was having a really hard time getting excited to go make cheese after having a week off. I was a bit worried that I would be a bit rusty because it felt like such a long time since I last made cheese. I was just hoping I wouldn't start making all the stupid mistakes I did in the beginning.<br /><br />Also in the back of my mind was the presentation and exam I had to take once I was finished making cheese that afternoon, both of which I felt very unprepared for. So when I walked towards the vat and I saw the pump for making brick cheese I was feeling a bit more relieved.<br /><br />Making brick cheese is a lot easier and faster than other cheeses because you can pump the curd and whey onto the pressing table instead of having to put in forms. I was also excited to make brick because I knew the steps and was familiar with the process -- making an easier first day back. Before I knew it we were already turning the forms and putting the blocks into the brine and the day was almost complete plus we were ahead of schedule leaving some time to study before my exam.<br /><br />It didn’t take long and I was back into the swing of things and didn't really miss a beat.Kara Kastenhttp://www.blogger.com/profile/04239927445325539548noreply@blogger.com