A magic morning of seeing the cheesemaking come to life.

It was all too short as we had to make the 10:20 car train to take us out of the mountains into the lower lands.

We got to see the curds and whey change from being quite course and lumpy to fine enough to use. After breakfast we returned to find Donelo putting the mix into moulds.

The whole atmosphere in the cheesemaking area is meditative and peaceful. Age-old method.still being used and maintained; lovely atmosphere and feeling all around.

We agreed that it would have been food to stay longer there but unfortunately it wasn't in the program.