It has been 3 1/2 months since we broke ground on our new cheese-aging facility and we are getting closer to being finished. The outside needs a few more days to finish all the details, the inside will take a little longer. It has definitely changed the view around here. We used quite a mixture of materials on the outside…mostly salvaged items from earlier projects on the place. This is one of those times that I am glad that I rarely throw anything away. We’ve stayed with native, rough-cut lumber and the inside-out granary style of our farmstand on the south side of the building. The west and north sides match our machine shop with its traditional vertical corrugated galvanized tin. The north gable end is finished in some nice 3-inch tongue-and-groove pine that we saved from the inside of what is now our cheese parlor. We will also use it for the ceiling in the hall way leading down to the actual aging cellar. The roof matches the roof of the cheese parlor…green steel. Next is hanging the sheet rock in the aging cellar. Then building new shelving and then moving the cheese to its new home. My friend Tod has been spending the majority of his days off from work at the steel plant, helping me with this project. That will come to an end as soon as the ski resorts open and he can spend his time off snow boarding. Jennifer has been making 100% of the cheese since this project started, and I am sure she will be as happy as I will be to see it completed. Our farmstand was open for its last day this year last week. But by the time we open it again in the spring, the aging cellar will be part of the tour when visitors come. -PS