Before It Warms Up

I'm sitting here working up the nerve to open my first batch of fromage blanc and ladle it into the butter muslin lined colander. I am so counting on this to work, to provide us with a cheese that's better than what I can get locally or that isn't shipped from someplace afar.

The weather has been cool and clear so I'm taking advantage of it with the cheese and a pot of fagioli alla Frantoiana done in a slow oven, my favorite aroma therapy.