Not sure if this is the best location for this, but we have a ton of milk and I just wanted to show what a week brought:
From upper left to right: approx. 15-20lbs raw butter; Mozzarella curds (ripening overnight to be stretched in the AM); 4 gallons worth of fromage blanc(whats left of it); remaining yogurt; 8.5lbs Asiago; 10.5 lbs pepper jack; 6.5lbs parmesan; 6lbs asiago in brine. Not pictured: 3 gallons of buttermilk and many more gallons of milk...