Hard cheese

PUBLISHED : Sunday, 31 January, 2010, 12:00am
UPDATED : Sunday, 31 January, 2010, 12:00am

The Ardi Gasna (ardigasna.blogspot.com) blog isn't so much about eating food, rather it's about the making of it - sheep's-milk cheese, to be specific. Rebecca King, who started a sheep dairy farm in California, in the United States, writes about the business in all its (sometimes gory) glory, so don't expect posts about cute little lambs gambolling happily in green pastures. As with any working farm, some animals (mostly the male lambs) get eaten - a six- to eight-month-old lamb yields about 16kg of meat - four shanks, 16 rib chops, about 2kg of loin chops, 5kg to 6kg of boneless legs, 1kg to 2kg of stewing meat and 4kg of ground lamb.

King started blogging in 2006 (ardi gasna is the Basque phrase for sheep cheese), her earlier posts being about getting her business up and running: buying sheep and other animals, locating equipment and finding her place in the community of farmers. Only recently has she started making cheese to sell commercially. It's been a long, hard process, so she can't be blamed for not posting as frequently as her readers might like.