First of all, I apologize for not being more active on the board lately. My life has been pretty hectic and I forsee at least another month before things really begin to slow down for me.
Yesterday I made a batch of swiss (without the P. Shermanii) and added some jalepenos and red bell peppers to it. I did this because I really like the texture of a swiss and thought it might work nicely as a pepper cheese, curd.
Well while making this cheese (on a 72 degree day), I realized that it might be my final cheese of the "year", and I have to admit that I got a little depressed thinking about it.
I normally only make cheese during the winter months. This is because I worry about the excessive heat we get in southern Illinois and also I worry about little flying things that sometimes get into our house in the summer.
Another reason that I only make cheese in the winter is because I have a ton of other hobbies like swimming, astronomy, cycling, badminton, fishing, golf and gardening which I practice all summer long.
I also worry that if I were to make cheese all year long I might not enjoy the process as much as I do now. I hate winter weather but I always get a bit excited once the end of summer comes and I realize that cheese making season is right around the corner.
It's sort of like closing our pool at the end of summer...it brings a sense of depression when the season is over, but that time without the pool makes it really special once summer comes.
So, I was just sitting here wondering about everyone else.
Do you make cheese all year long or do you take a break in the summer?
When I told my wife, (yesterday), that the season was nearly over, she simply stated that she figured I would continue to make it over the summer since I have enjoyed it so much this winter.
Looking forward to hearing what the rest of you have to say on this subject.