A cheese factory

There are certain tasks that I’ve always felt were better left to professionals (that is, professionals in a field other than my own). And I don’t just mean performing surgery and flying planes, but also cutting hair, preparing corporate tax returns, and repairing transmissions. Perhaps with sufficient training and dedication I could learn to do these things myself, but I’d much rather pay someone who feels passionate enough about these activities to have mastered them already. Cheesemaking is in the same category. I get the general outline of the process, and yes, I know there are instructions out there intended for the, um, uncultured masses like myself to follow, but I prefer to enjoy the fruits of someone else’s expertise. If you know a cheesemaker, give them a high five because it’s June 18, National Cheesemakers Day—and they deserve it.