Wow, this reminds me of last spring when I was making cheese nearly every morning because my husband decided to milk 2 of our beef cows that lost their calves. Kind of like a science project, temperature, cultures,enzymes and timing are very important. (the New England Cheese Supply is awesome) I made my own press with a PVC pipe with holes and made wood disks to fit inside. My weighting were not accurate, but I guess it didn't matter since most of the cheese got eaten before it totally aged anyways. The harder the cheese (Romano or Parmesan) the more pressure._ Quite frankly there's not big money to be saved making your own but it is fun and I learned to appreciate the process. It takes 10 lbs of milk to make 1 lb of cheese and I can buy basic cheddar around here for $4.00 a lb. (homemade yogurt is definitely money saving though 1 gallon milk =1 gallon yogurt) I like the fast mozzarella recipe using citric acid when ever I was in a hurry but I did experiment with some of the other hard cheeses although most did not make it through the aging process because of sampling.

When we go back to Iowa we always stock up on those great cheese curds, esp. the fried ones! They are made fresh weekly in those little towns along the Miss. River in NE Iowa & NW Wisconsin but we place an order just before coming home & I have frozen a lot of them & they thaw fine & same texture .... chewy! I see cheese curds labelled x Wisc. down here in NM but they must be pasteurized or something as they don't have an expiration date & taste 'somewhat' like the fresh cheese curds. Annie: I guess I really hadn't looked for those cereal boxes since our son grew up but -like the crackerjacks- a fond childhood memory still! Glad both are still around for another generation! Those crackerbox 'precious' toys we searched in every box sure have gotten 'cheap' ... or maybe that is just viewing from an adult's viewpoint now!!! ha

Lars, I have made this casserole and can vouch that it is, to use a much overused word, fabulous. Not only is it good but one of the nice things it can be made ahead and no crust required. I tried to copy the picture with no success. I did not change anything about the recipe although I was tempted to add the green chilies. When I make it again I might just add them. Hard to improve on excellent, though! Best of Breakfast: A Taste of Connecticut's Starbuck Inn (Recipe: Lydia's Baked Eggs & Cheese Casserole) Flavorful enough to holds its own amongst servings of fruit, bacon, sausage, potatoes, pancakes and more, this recipe can be easily adapted to spice up your day. Consider adding a small can of diced green chiles, a few pinches of crushed red pepper, or a handful of roasted veggies and you've got the makings of an entree that is sure to fulfill your stomach's desire. Originally serving 12, I cut the recipe back to create a casserole perfect for serving 6-8. Next time you're looking for a basic egg casserole, I hope you'll consider this one. Dressed up or paired down, it's sure to please the palates of family and friends alike. Lydia's Baked Eggs & Cheese Casserole A "Best of" Inn Cuisine, recipe adapted from the Starbuck Inn Bed & Breakfast of Kent, Connecticut �5 large eggs �1/2 cup milk �1 teaspoon granulated sugar �8 ounces (2 cups) Monterey Jack or Muenster cheese �2 ounces cream cheese, cubed �8 ounces small curd, low-fat cottage cheese �2 tablespoons unsalted butter, cut into small cubes �1/4 cup all-purpose flour �1/2 teaspoon baking powder �pinch of fresh chives �salt and fresh-ground black pepper to taste �optional - 1 small can of diced green chiles, a dash of crushed red pepper, or a handful of your favorite roasted veggies Thoroughly spray a 1.5-quart casserole dish with non-stick cooking spray. Preheat oven to 325 degrees F. In a large mixing bowl, whisk together eggs, milk and sugar. Add the 3 cheeses and the butter, whisking well. Add the flour, baking powder, chives, salt, pepper and optional ingredients (if desired) and whisk or stir gently to combine. Pour mixture in the greased 1.5-quart casserole dish and place in a 325 degree F oven for approximately 45 minutes (begin checking at about 40 minutes and cook until center is set and knife inserted in center comes out clean). Note: This casserole may be assembled ahead of time (up to 1 day in advance if covered tightly with wrap) and refrigerated until baking. Remove wrap, allow casserole dish to warm at room temperature for about 15 minutes, then bake in a preheated 325 degree F oven for approximately 60 minutes if casserole goes into the oven pre-chilled. Yield: serves 6-8

I would grate all into the bowl of the food processor, then mix with say 3 8 oz blocks of cream cheese, add some garilic powder ( halt a teaspoonful or more), a tablespoon of worchestershire, a couple of Tablespoons of dry parsley...perhaps some hot sauce....maybe a jag of sherry, mix, divide into 4 or 5 parts, roll into chopped nuts....wrap well and freeze. Save as a hostess gift, or bring out at St pat's day. thaw still wrapped in the refrigerator.