Sunday morning was not any different than any other day for a local cheese maker. He and his son get up every morning and milk their 500 sheep (they do it again in the evening) and then make their amazing cheese during the day and we were lucky enough to get to see this. We had a picnic breakfast with some fresh cheese between the steps. It is so good in this day that there are still people out making products the way their fathers and grandfathers did.
The Johnsons 