Barry Lillywhite is the local cheesemaker and taught us how to take milk from it's "raw" state , to curd, then removing the whey to form table cheese.
Felicity, Heather and Lisa heating the milk.
Maureen and Jo during the curd formation process.
The curd is cut to remove the whey.
Forming the cheese into wicker baskets.
The final product which is now maturing for a tasting session in a couple of months.
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