Cheese in progress

It has been a day of two halves. It began with miserable mizzle, so after watching the final couple of hours of Wimbledon I got on making some Red Leicester cheese.

Here is is 'cheddaring'...the stage when the matted curds are cut into sausages which are drained and turned in a colander. Now, a few hours later it is in the press until tomorrow evening. It will mature until January...

After lunch the clouds parted and we ended up with a beautiful sunny afternoon. Bean and I made the most of it with a long walk, followed by some lounging with a cuppa and a peanut butter cookie (thank you Ticia S) on the guest deck.

A good day.