Every other evening, Constant Bliss is made from fresh warm milk right out of the cow. Mateo adds starter culture before Andy is finished milking. The slow lactic fermentation that takes place overnight renders the milk yogurt-like by morning, when Angie arrives in darkness to prepare turning curd to cheese. Angie hand ladles the curd from eighteen five-gallon buckets into approximately 200 perforated cups over the course of the morning. The curd drains in the moulds for a couple of days before being turned out onto racks and being hand salted. Then it’s down to the cellar where over the next weeks they will really come to life, developing a living rind and beginning to ripen. Victoria, charged with bringing our cheeses to peak ripeness, turns every piece daily for the first two weeks, after which they are turned twice a week until they are ready to ship.